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

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By Stonyfield

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 mins

Level: Easy

Prep: 10 mins

Cook: 15 mins

Yields: 6 Servings

Print Recipe

Ingredients

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

directions

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.