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Shrimp Tostadas with Lime Crema

Prepare to add "tostada night" to your weekly repertoire-these just might unseat tacos when it comes to preferred Mexican fare. Make the lime crema alone to drizzle over salads or grilled chicken.

Ready in: Level: Easy
Prep: Cook: Yields: 6 Servings


  • 12 corn tortillas

  • 1/4 c lime juice

  • 2 T grated lime zest

  • 3/4 c Stonyfield Organic Whole Milk Plain Yogurt

  • 1/4 c reduced-fat sour cream

  • 1/2 t salt

  • 1 lb medium shrimp (peeled and deveined)

  • 2 t olive oil

  • 3 c coleslaw mix

Calories: 250, Calories from Fat: 60, Total Fat: 7g, Saturated Fat: 2.5g, Cholesterol: 125mg, Sodium: 360mg, Total Carbohydrate: 28g, Dietary Fiber: 4g, Sugars: 3g, Protein: 20g, Vitamin A: 20%, Vitamin C: 35%, Calcium: 15%, Iron: 15%


Step 1

Heat oven to 425°. Coat 2 baking sheets with nonstick cooking spray. Place 6 tortillas on each and coat with cooking spray. Bake at 425°for 10 minutes, flipping halfway through or until lightly browned and crisp. Let cool.

Step 2

In a small bowl, stir together lime juice and zest. In another bowl, stir together yogurt, sour cream, 1/4 teaspoon of the salt and half of lime juice mixture; set aside.

Step 3

Place remaining half of lime juice mixture and shrimp in a large re-sealable bag and toss. Marinate at room temperature for 5 minutes. Heat oil in a large nonstick skillet over medium-high heat. Remove shrimp from marinade and season with remaining 1/4 teaspoon salt. Add shrimp to skillet and cook, stirring often, for 3 to 4 minutes or until cooked through.

Step 4

To serve, divide shrimp among tortillas, then top with 1/2 cup coleslaw mix and drizzle with about 1 1/2 tablespoons lime crema. Serve immediately.