This vibrant coastal Mexican classic will brighten up any day. Sweet, succulent (and, in this case, cooked) shrimp are soaked in fiery “chile water”—a potent blend of serranos, jalapeños, cucumber, cilantro, and lime juice—then topped with zesty red onions and served chilled for contrast to the fiery flavor. Spoon the shrimp and sauce onto one of the crispy tostadas, top with seasoned chickpeas, and savor a taste of Sinaloa.
Nutritional facts
Protein
25g
Carbs
50g
Calories
360
Fat
7g
Ingredients
Corn TortillaRed OnionSerrano PeppersShrimpCilantroKosher SaltCucumberJalapeno PeppersCanned ChickpeasTaco SeasoningLimeCanola Oil
Reviews
3.3
Based on 8 reviews
Fabiola Rivera attended the Jose Santana International School of Hospitality & Culinary Arts in Puerto Rico. Fabiola has worked as a private chef in Dorado Beach, a Ritz Carlton Reserve for more than three years and started her own baby food and kids meal company called Farm to Baby. Fabiola’s mission and vision is to serve excellent quality food providing all the nutrients and great taste in each plate.
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