| Level: | Intermediate |
| Total: | 35 min |
| Prep: | 30 min |
| Cook: | 5 min |
| Yield: | 6 servings |
Ingredients
- 1 red onion, chopped
- 6 ounces smoked whitefish, flaked
- 6 ounces cooked bay shrimp, drained, optional
- 1 scallion, sliced
- 1 clove garlic, minced
- 1 teaspoon chopped fresh oregano leaves
- 1 red bell pepper, seeded and diced
- 1 lime, juiced
- 1 cup corn kernels, toasted*
- 1 cup romaine lettuce, sliced 1/4-inch thick
- 1/2 cup nonfat yogurt
- 1/4 cup capers
- 1/2 teaspoon toasted and crumbled chile chipotle
- 6 tostada shells
- 6 sprigs fresh cilantro, washed
- 2 limes, cut into wedges
- *1 fresh ear of corn, toasted and the corn kernels removed
Instructions
- Saute the onion in a hot saute pan sprayed with vegetable spray, over medium heat until the onion is golden, approximately 5 minutes.
- In a large bowl mix the next 12 ingredients together. Season, to taste.
- Place each tostada in the middle of each salad plate and scoop 4 ounces into the center of each tostada. Garnish with a sprig of cilantro and a wedge of lime.
Nutrition Facts
| Serving Size | 1 of 6 servings |
| Calories | 217 |
| Total Fat | 4 g |
| Saturated Fat | 1 g |
| Carbohydrates | 31 g |
| Dietary Fiber | 4 g |
| Sugar | 6 g |
| Protein | 15 g |
| Cholesterol | 45 mg |
| Sodium | 690 mg |