Grilled Shrimp Tostadas with Guacamole and Red Cabbage Slaw
Nutrition per Serving
0
Calories
0g
Protein
0g
Carbs
0g
Fat
Recipe by Anna Watson Carl
These open-faced tostadas will make you forget all about Taco Tuesday.
Ingredients
8 6" corn tortillas
Canola oil or cooking spray
3 ripe avocados, diced (3 cups)
1 small shallot, minced (1/4 cup)
7 tbsp. lime juice, divided
3 tbsp. Chopped cilantro
kosher salt
Black pepper
2 tsp. cumin
1/2 tsp. cayenne
1/4 c. extra-virgin olive oil, divided
24 medium sized shrimp, peeled and deveined
1/4 c. finely shredded red cabbage
3/4 c. finely shredded carrots (1 large carrot)
Cilantro leaves, for serving
Lime wedges, for serving
Instructions
Preheat oven to 400 degrees F.
Spray 2 baking sheets with canola oil spray and arrange 4 tortillas on each. Spray tortillas with more oil. Bake until golden brown and crisp, about 8 minutes.
In a medium bowl, mash together avocados, shallot, 3 tablespoons lime juice, and cilantro. Season with salt.
In a large bowl, whisk together cumin, cayenne, 2 tablespoons lime juice, and 2 tablespoons olive oil. Add shrimp and toss lightly to coat. Season generously with salt and pepper.
Grill shrimp over medium-high heat for 3 minutes per side, or until bright pink and cooked through.
In a small bowl, toss cabbage and carrot with remaining 2 tablespoons lime juice and 2 tablespoons olive oil. Season with salt and pepper.
Arrange tostadas on a flat work surface and spread with guacamole. Top with shrimp, slaw, and cilantro leaves and serve with lime.
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