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
Prep: 10 mins
Cook: 15 mins
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
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.