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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.

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Nutritional facts

Protein

25g

Carbs

50g

Calories

360

Fat

7g

Ingredients

Corn TortillaRed OnionSerrano PeppersShrimpCilantroKosher SaltCucumberJalapeno PeppersCanned ChickpeasTaco SeasoningLimeCanola Oil

Reviews

3.3

1 stars of rating2 stars of rating3 stars of rating4 stars of rating5 stars of rating

Based on 8 reviews

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1 stars of rating2 stars of rating3 stars of rating4 stars of rating5 stars of rating

This could have probably been a good meal but the sauce was extremely liquid so no way to actually stay on the tostada and the tostadas were completely wet and saggy. This meal wasn’t worth the money

Tatiana Lozada · 02/04/25

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About Fabiola Rivera

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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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