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Smoky Shrimp Tostadas With Chipotle-Mango Slaw

Per Serving

Smoky Shrimp Tostadas With Chipotle-Mango Slaw

Makes: 4 servings
Serving Size: 1 tostada, 1 cup coleslaw
Calories 190
Fat 5 g
Saturated Fat 0.6 g
Trans Fat 0 g
Carbohydrate 29 g
Fiber 5 g
Sugars 12 g
Cholesterol 60 mg
Sodium 460 mg
Potassium 450 mg
Protein 10 g
Phosphorus 190 mg
Choices: Starch 1, Fruit 0.5, Nonstarchy Vegetable 1, Lean Protein 1, Fat 0.5
  • Makes: 4 servings
  • Serving Size: 1 tostada, 1 cup coleslaw
  • Preparation Time: 15 minutes
  • Cooking Time: 6 minutes

Ingredients

4 (6-inch) soft corn tortillas
3 Tbsp. reduced-fat mayonnaise
Grated zest and juice of 1 lime
1 tsp. chopped chipotle peppers, canned in adobo sauce, and 1 tsp adobo sauce
1 tsp. honey
1/2 tsp. salt
1 (10-oz) bag coleslaw mix
1 ripe medium mango, cut into 1/2-inch chunks
1/2 cup cilantro leaves
20 med. wild shrimp, peeled and deveined (about 1/2 lb)
1 tsp. chipotle chili powder
1 tsp. olive oil

Directions

  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. In a large bowl, whisk together the mayonnaise, lime zest, lime juice, chipotles, adobo sauce, honey, and salt. Add the coleslaw mix, 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 the center, 2 to 3 minutes.
  4. Place the tortillas on each of 4 plates. Top each with ¼ of the shrimp and 1/4 of the chipotle-mango slaw. Serve at once.

Tip: Corn tortillas have a great flavor with about half the calories of flour tortillas.

Recipe adapted from Latin Comfort Foods Made Healthy by Ingrid Hoffmann. Available fall 2018 from shopdiabetes.org, 800-232-6733, or bookstores nationwide.

 

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