Name: Chili-Lime Shrimp Tostadas with Avocado
Prep time: 10 min
Cook time: 30 min
Total time: 40 min
Yield: 1 serving
Ingredients: 8 oz shrimp; 2 medium corn tortillas; 0.5 tbsp olive oil; 0.25 whole avocado; 1 cup shredded cabbage; 1 tbsp lime juice; 0.5 tsp chili powder; 0.25 tsp ground cumin; 0.25 tsp garlic powder; 0.25 tsp sea salt; 0.25 tsp black pepper; 2 tbsp fresh cilantro

This is an example of a meal that Solin would create to include in your personalized meal plan.

YOUR SOLIN GENERATED RECIPE

Chili-Lime Shrimp Tostadas with Avocado

Sautéed chili-lime shrimp served atop crunchy corn tostadas with a layer of velvety mashed avocado and crisp cabbage slaw.

Try 7 days free, then $12.99 / mo.

NUTRITION

Protein

53.5g

Fat

18.3g

Carbs

38.3g

SERVINGS

1 serving

INGREDIENTS

8 oz shrimp

2 medium corn tortillas

0.5 tbsp olive oil

0.25 whole avocado

1 cup shredded cabbage

1 tbsp lime juice

0.5 tsp chili powder

0.25 tsp ground cumin

0.25 tsp garlic powder

0.25 tsp sea salt

0.25 tsp black pepper

2 tbsp fresh cilantro

Try 7 days free, then $12.99 / mo.

PREPARATION

1
Preheat your oven to 400°F. Place the corn tortillas on a baking sheet and bake for 4-5 minutes per side until they are crisp and golden brown.
2
In a medium bowl, toss the peeled and deveined shrimp with the chili powder, cumin, garlic powder, sea salt, and black pepper until thoroughly coated.
3
Heat the olive oil in a large skillet over medium-high heat. Add the shrimp and sauté for 2-3 minutes per side until they turn pink and become opaque.
4
In a small bowl, mash the avocado with half of the lime juice. In a separate bowl, toss the shredded cabbage with the remaining lime juice and chopped cilantro.
5
Assemble the tostadas by spreading the mashed avocado onto each crisp tortilla, topping with the cabbage slaw, and finishing with the sautéed shrimp.