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. Shrimp Tostadas with Lime Crema Go to recipes By Stonyfield Gluten Free Main Dishes Mexican Summer Red, White, and BluePrepare 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: 35 minutes Level: Easy Prep: 10 minutes Cook: 15 minutes Yields: 6 Servings Print RecipeIngredients12 corn tortillas1/4 c lime juice2 Tbsp grated lime zest3/4 cStonyfield Organic Whole Milk Smooth & Creamy Plain1/4 c reduced-fat sour cream1/2 tsp salt1 lb medium shrimp (peeled and deveined)2 tsp olive oil3 c coleslaw mixdirectionsStep 1Heat 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 2In 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 3Place 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 4To 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.