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Servings: 2, Prep Time: 10 min, Cook Time: 5 min
Ingredients
- 12 oz [340.8 g] Shrimp (Prawns) (chopped)
- 0.5 onion (small) [74 g] Red Onions (chopped)
- 0.5 medium [57 g] Red Bell Pepper (chopped)
- 3 tbsp [3 g] Cilantro (Coriander)
- 0.25 fruit [118 g] Pineapple (chopped)
- 1 fruit [67 g] Lime (quartered, and juice)
- 1 Dash [1 g] Himalayan Pink Salt
- 1 dash [0.1 g] Black Pepper
- 1 avocado [136 g] Avocado (Sliced)
- 4 shells [66 g] Corn Tostada
Directions
- Boil shrimp for 3-5 minutes on stove top.
- While shrimp is cooking, chop up onion, pepper, cilantro and pineapple. Place in a large bowl.
- Once shrimp have cooled, peel shrimp and chop up into small pieces. Add to bowl with fruit and vegetables.
- Add half the lime (juice), salt and pepper to taste and mix well together.
- Serve mix on top for tostadas (quarter of the mix for each shell).
- Garnish with avocado and the remainder of the lime.
Nutrition Info
Calories: 477, Fat: 20g, Carbs: 50g, Protein: 30g, Fiber: 12g
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