Chipotle Shrimp & Poblano Tostadas

By bakers_delight85

Ingredients

• 6 (6-inch) corn tortillas
• olive oil cooking spray
• 2 tsp olive oil
• 1 lb shrimp, peeled, deveined, and roughly chopped into 1/2-inch bites
• 1 poblano pepper, diced
• 1 tsp cumin
• 1/2 tsp chipotle chili powder
• pinch of cayenne
• 4 cups lettuce, shredded
• 1/2 cup tomatoes, diced
• 1 avocado, diced
• 1/2 cup salsa
• 6 Tbsp nonfat plain Greek yogurt
• 6 Tbsp (1.5 oz) Cojita cheese, shredded

Preparation

Step 1

Preheat broiler to 550 F.

Arrange tortillas on a baking sheet lined with foil and lightly spray with olive oil. Broil for 2-3 minutes, checking frequently. Flip when browned and repeat on the other side. Repeat with remaining tortillas.

In a medium skillet, heat the olive oil over medium heat. When hot, add the shrimp, poblano pepper, and spices. Cook shrimp, stirring occasionally, until pink and no longer opaque, about 4-5 minutes.

Layer about 2 1/2 ounces of the shrimp and peppers onto each of 6 tostadas. Top each with lettuce, tomato, avocado, salsa, yogurt, and cheese. Serve immediately.