Steph's Shrimp Tostadas & Homemade Corn Chips

Another Not So Fat Friday.......

The other night I wanted something very healthy but satisfying, something that made me feel like I was being bad. I was solo so shrimp was going to be the star of my meal. I wanted to use whatever I had in the house so it was a fun little challenge. The result ~ I was very happy with how these turned out & will be making them again while trying out minor variations.

I needed no sour cream or shredded cheese. Just the healthy fat in the avocado was enough to hit this home for me!!!

STEPH'S SHRIMP TOSTADAS

About 10-12 shrimp uncooked, peeled & deveined
Fajita seasoning
Corn tortillas
Sea salt
Garlic powder
Chili powder
Cilantro
1/2 small red onion, sliced
3 tblsp Chipotle Bean Dip with Roasted Garlic
1/4 Avocado, diced
Hot sauce (optional)


Toss shrimp with Fajita seasoning. Set aside.

Pre-heat oven to 375. Place two corn tortillas on a baking sheet. Brush both with water. Sprinkle some sea salt, garlic powder, chili powder & cilantro on each. Bake for 12-15 minutes until crispy. Feel them at this point. If they need to be a bit crispier & browned put them 6 inches from your broiler for about 1 minute. Watch carefully. Set aside.

When the tortillas have a few minutes left to go, heat a pan on medium high heat sprayed with cooking spray. Saute red onion for a few minutes. Add shrimp & cook until opaque, about 3 minutes. Place shrimp & onion in a bowl.

To assemble tostadas, spread 1/2 bean dip on each tostada. Top with about 5 shrimp with onions as well as the diced avocado. Pour a little hot sauce over each, if desired.

{My Thoughts}

If you don't have fajita seasoning, no big. Just sprinkle the shrimp with some garlic powder, chili powder, cumin & cayenne pepper. I had the Chipotle Bean Dip in the house but I think I would rather a regular bean dip, as long as it has hardly any fat & it's not high in sodium. I am a big fan of Eat Smart's Tres Bean Dip which I will try next time.

As for corn tortillas, read your labels. One package had them at 60 calories each. Another was only 25!!!!! And while I love flour tortillas, corn is much better for you.

{Click Here to Print Recipe}

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HOMEMADE CORN CHIPS

Also, as a little added bonus today, I have to share with you my latest guiltless indulgence. Chips are my weakness so I needed to do something that would help me in a time of need. 

Take 4 corn tortillas & cut them in quarters. Place on baking sheet. Brush with lime juice instead of water. If you don't like lime in your chips, just use water. Sprinkle with sea salt, garlic powder & chili powder. Bake at 375 for 12-15 minutes, throwing them under the broiler for about 1 minute for extra crispiness. Let cool for a few minutes. Dip into bean dip, salsa verde or regular salsa for a guiltless snack.

What I really love about these is that I only make 4 at a time so I can't just stick my hand back in a bag to get a few hundred more calories. Hey, I know my weaknesses!!!!!

{Click Here to Print Recipe}

Have a great weekend everyone! I can't wait to play catch up & come visit you!!!