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.
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: 35 minutes
Prep: 10 minutes
Cook: 15 minutes
Yields: 6 Servings
- 12 corn tortillas
- 1/4 c lime juice
- 2 Tbsp grated lime zest
- 3/4 cStonyfield Organic Whole Milk Smooth & Creamy Plain
- 1/4 c reduced-fat sour cream
- 1/2 tsp salt
- 1 lb medium shrimp (peeled and deveined)
- 2 tsp olive oil
- 3 c coleslaw mix
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.
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.
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.
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.