Dinner: Grilled Shrimp Tostadas with Guacamole and Red Cabbage Slaw

Recipe by Anna Watson Carl These open-faced tostadas will make you forget all about Taco Tuesday.

This recipe includes fertility superfoods such as:

Avocados

Health and fertility benefits of Grilled Shrimp Tostadas with Guacamole and Red Cabbage Slaw

Avocados are anti-inflammatory in nature, as they contain omega-3 fatty acids which have been proven to reduce inflammation within the body. Those seeking to sop up more oil-based nutrients will want eat avocado, as they help with their absorption. Vitamins A, D, E, and K all fall into this category, and with each also playing a role in reducing inflammation, ensuring that they get absorbed into your body efficiently will aid you in repairing the damage done by the excess insulin that flows through your veins.

Ingredients

8 6" corn tortillas
Canola oil or cooking spray
3 ripe avocados, diced (3 cups)
1 small shallot, minced (1/4 cup)
7 tbsp. lime juice, divided
3 tbsp. Chopped cilantro
kosher salt
Black pepper
2 tsp. cumin
1/2 tsp. cayenne
1/4 c. extra-virgin olive oil, divided
24 medium sized shrimp, peeled and deveined
1/4 c. finely shredded red cabbage
3/4 c. finely shredded carrots (1 large carrot)
Cilantro leaves, for serving
Lime wedges, for serving

Instructions

Preheat oven to 400 degrees F.
Spray 2 baking sheets with canola oil spray and arrange 4 tortillas on each. Spray tortillas with more oil. Bake until golden brown and crisp, about 8 minutes.
In a medium bowl, mash together avocados, shallot, 3 tablespoons lime juice, and cilantro. Season with salt.
In a large bowl, whisk together cumin, cayenne, 2 tablespoons lime juice, and 2 tablespoons olive oil. Add shrimp and toss lightly to coat. Season generously with salt and pepper.
Grill shrimp over medium-high heat for 3 minutes per side, or until bright pink and cooked through.
In a small bowl, toss cabbage and carrot with remaining 2 tablespoons lime juice and 2 tablespoons olive oil. Season with salt and pepper.
Arrange tostadas on a flat work surface and spread with guacamole. Top with shrimp, slaw, and cilantro leaves and serve with lime.

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