Grilled Shrimp Tostadas with Guacamole and Red Cabbage Slaw - PCOS-Friendly Recipe
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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