NUTRITION

SERVINGS

INGREDIENTS

8 oz Shrimp

2 medium Corn tortillas

0.25 whole Avocado

2 tbsp Non-fat Greek yogurt

1 tsp Olive oil

1 tsp Chili powder

0.5 tsp Cumin

0.25 tsp Garlic powder

0.25 tsp Sea salt

0.25 tsp Black pepper

1 tbsp Lime juice

0.5 cup Green cabbage

2 medium Radishes

1 tbsp Cilantro

PREPARATION

• 1

  Preheat the oven to 400°F and place the corn tortillas on a baking sheet to bake for 6 to 8 minutes until they are golden and crispy.

• 2

  Pat the shrimp dry with a paper towel and toss them in a small bowl with the chili powder, cumin, garlic powder, sea salt, and black pepper.

• 3

  Heat the olive oil in a large skillet over medium-high heat and sear the shrimp for 2 to 3 minutes per side until they are pink and opaque.

• 4

  In a separate small bowl, mash the avocado with the Greek yogurt and lime juice until the mixture is velvety and smooth.

• 5

  Spread a generous layer of the avocado crema onto each crispy tostada shell and top with a handful of shredded green cabbage.

• 6

  Arrange the spiced shrimp over the cabbage and garnish with thinly sliced radishes and fresh cilantro before serving.