Baja Shrimp Tostadas
Ingredients:
|
| 12 |
tostada shells |
| 2 |
tbsp (30 mL) snipped fresh cilantro |
| 1 |
medium avocado, diced |
| 1/2 |
cup (125 mL) green salsa |
| 1 |
garlic clove, pressed |
| 1 |
lb (500 g) uncooked medium shrimp, peeled and deveined, tails removed |
| 1/2 |
tsp (2 mL) chili powder |
| 3 |
cups (750 mL) angel hair cole slaw mix |
| 2 |
plum tomatoes, seeded and diced |
| 1/3 |
cup (75 mL) sliced ripe olives |
| 1 |
cup (250 mL) grated cheddar cheese (4 oz/125 g) |
Directions:
| Preheat oven to 375°F (190°C). Arrange six of the tostada shells, overlapping, over Large Bar Pan. Bake 4-5 minutes or until crisp. Remove from oven; repeat with remaining shells and set aside. |
| Combine cilantro, avocado, salsa and garlic in medium bowl; mash until smooth and set aside. |
| Spray (10-in./25 cm) Sauté Pan with vegetable oil; heat over medium heat 1-3 minutes. Add shrimp and chili powder. Cook 2-3 minutes or just until shrimp is cooked through, stirring constantly; remove from heat and remove shrimp from pan. |
| On each tostada, layer avocado mixture, cole slaw mix, tomatoes and three shrimp. Garnish with olives and cheese. |
Yield: 12 servings
Nutrients per serving: Calories 170, Total Fat 8 g, Saturated Fat 2 g, Cholesterol 60 mg, Carbohydrate 13 g, Protein 11 g, Sodium 230 mg, Fiber 3 g
