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Smoky Shrimp Tostadas with Chipotle Mango Slaw

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How to Make Smoky Shrimp Tostadas with Chipotle Mango Slaw

I don’t know anyone who does not love Mexican food. It has gone mainstream! Nowadays, you can really find all sorts of Mexican ingredients all over the U.S. One thing I have noticed is that the flour tortilla has truly taken over and many people have forgotten about the corn tortilla. Corn tortillas have a great flavor and are much healthier than flour tortillas. One flour tortilla has 110 calories whereas one corn tortilla has just 50 calories! And of course, who can go wrong with shrimp, mango, and chipotle!


15 min prep time


30 min cook time


4servings


1 tostada

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Step-By-Step Instructions:

  1. Heat a small nonstick skillet over medium heat. Add the tortillas, one at a time, and cook until lightly toasted and crisp, about 3 minutes on each side. Remove from the skillet and set aside.
  2. Whisk together the mayonnaise, lime zest, lime juice, chipotle chilies, adobo sauce, honey, and salt in a large bowl. Add the coleslaw, mango, and cilantro; toss to coat well.
  3. Sprinkle the shrimp with the chili powder. Heat the oil in a medium nonstick skillet over medium-high heat. Add the shrimp, in batches, and cook, turning occasionally, until just opaque in center, 2–3 minutes.
  4. Place the tortillas on each of 4 plates. Top each with one-fourth of the coleslaw mixture and one-fourth of the shrimp. Serve at once.
CKD Dialysis
CKD Non-Dialysis
Fiber Focused
Kidney-Friendly
Latin American
Mexican/Southwestern
Dinner
Lunch
Main Dish
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Nutrition facts

4 Servings



  • Serving Size

    1 tostada


  • Amount per serving



    Calories





    190

  • % Daily value*

  • Total Fat
    5g

    6%

    • Saturated Fat
      0.6g

      3%
    • Trans Fats
      0g

  • Cholesterol
    60mg

    20%

  • Sodium
    460mg

    20%

  • Total Carbohydrate
    29g

    11%

    • Dietary Fiber
      5g

      18%
    • Total Sugars
      12g

  • Protein
    10g

  • Potassium
    450mg
    10%

Ingredients

6-inch corn tortillas
4

reduced-fat mayonnaise
3 tbsp

lime (zested and juiced)
1

chopped chipotle chilies in adobo
1 tsp

adobo sauce from chipotle pepper can
1 tsp

honey
1 tsp

salt
1/2 tsp

packaged coleslaw mix
1 (10-oz) bag

ripe medium mango (cut into 1/2-inch chunks)
1

fresh cilantro
1/2 cup

wild, never frozen, medium shrimp (peeled and deveined)
1/2 lb (about 20 shrimp)

chipotle powder
1 tsp

olive oil
1 tsp

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