I usually prepare this recipe on Sunday for use during the week.  It takes about 20 minutes but it is worth it.  

If your family doesn’t eat shrimp, you can use rotisserie or left over chicken and skip the part of the recipe regarding cooking the shrimp.

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Shrimp Tostadas Recipe

1/2 cup non-fat plain Greek yogurt

1 Tablespoon fresh lime juice

1 teaspoon brown sugar

1/4 teaspoon chipotle chile powder

8 white corn tortillas

1 Tablespoon olive oil

1 pound large shrimp, shells removed, deveined

1/4 teaspoon salt

1/8 teaspoon black pepper

4 cups shredded iceberg lettuce

2 plum tomatoes, cored and diced

1 small red onion, finely diced

1/2 cucumber, peeled, seeds removed and cut into thin matchsticks

1/2 cup cilantro leaves

1 lime, cut into wedges

1/2 cup prepared salsa

non-stick cooking spray

cheese and sour cream (optional)

Recipes By Chef Dawn Walker

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In a small bowl, whisk together the yogurt, lime juice, brown sugar and chile powder. Refrigerate.

Heat oven to 450 degrees.  Spray each tortilla on both sides with a quick spritz of cooking spray and place on a cookie sheet.  Bake for 5 to 7 minutes or until crisp.

Heat a large non-stick pan with olive oil.  Toss shrimp with salt and pepper and sauté in the pan for two to five minutes or until the shrimp is pink. 

To serve, spread each tortilla with 1 Tablespoon of the yogurt mixture. Top with equal amounts of salsa, shrimp, lettuce, tomatoes, onion, cucumber and cilantro. Finish with sour cream and cheese if using. Serve lime wedges on the side to squeeze on top of the tostadas. ENJOY!

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