NUTRITION

SERVINGS

INGREDIENTS

8 ounce shrimp

2 whole corn tortillas

0.25 whole avocado

1 cup shredded cabbage

1 tbsp lime juice

0.5 tsp chili powder

0.25 tsp cumin

0.25 tsp sea salt

0.25 tsp black pepper

1 tbsp fresh cilantro

2 tbsp non-fat Greek yogurt

1 tsp olive oil

PREPARATION

• 1

  Preheat your oven to 400°F and place the corn tortillas on a large baking sheet.

• 2

  Lightly brush both sides of the tortillas with half of the olive oil and bake for 4-5 minutes per side until they are golden and crispy.

• 3

  In a medium mixing bowl, toss the raw shrimp with the chili powder, cumin, sea salt, black pepper, and the remaining olive oil until evenly coated.

• 4

  Heat a large non-stick skillet over medium-high heat and sauté the shrimp for 2-3 minutes per side until they are pink, opaque, and slightly charred.

• 5

  In a small bowl, toss the shredded cabbage with half of the lime juice and the chopped fresh cilantro to create a bright, zesty slaw.

• 6

  In a separate small ramekin, whisk together the non-fat Greek yogurt and the remaining lime juice to make a light lime crema.

• 7

  To assemble, place the crispy tortillas on a plate and top each with a generous portion of the cabbage slaw.

• 8

  Divide the sautéed shrimp between the tostadas, top with thin slices of avocado, and drizzle with the lime-yogurt crema before serving.