Ingredients

The following ingredients have 4 Servings
  • 2 cup(s) Packaged coleslaw mix (shredded cabbage and carrots)
  • 0.25 cup(s) Cilantro chopped
  • 3 Tbsp Reduced calorie mayonnaise
  • 4 tsp Water
  • 2 tsp Fresh lime juice
  • 0.5 tsp Canned chipotle peppers in adobo sauce finely chopped (or to taste)
  • 0.5 tsp Table salt divided (or to taste)
  • 2 spray(s) Cooking spray
  • 4 small Corn tortilla(s) 4-in each
  • 6 oz Uncooked shrimp peeled, deveined (12 large)
  • 0.5 tsp Ground cumin

Instruction

  • Combine slaw mix, cilantro, mayonnaise, water, lime juice, chipotle chilies and 1/4 tsp salt in a small bowl; set aside.
  • Coat a large nonstick skillet with cooking spray; heat over medium-high heat. Add tortillas; cook until crisp and golden, 2-3 minutes per side. Remove tortillas; set aside.
  • Off heat, coat same skillet with cooking spray; heat over medium-high heat. Sprinkle shrimp with cumin and remaining 1/4 tsp salt; add shrimp to skillet. Cook shrimp until lightly browned and cooked through, turning once, 3 minutes; remove from heat.
  • Place a tortilla on each of 4 serving plates; evenly divide slaw mixture over top. Top each with 3 shrimp; serve.
  • Serving size: 1 tostada per serving.