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Raising Fit Kids: Healthy Nurtition, Exercise, and Weight

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shrimp tostadasHere is a great quick dinner with no “cooking” involved. Just throw all the ingredients together and put them in bowls on the table. Let your family “stack” their own tostadas.

Ingredients

For the Citrus Shrimp:

1 pound cooked shrimp, peeled and deveined

1/2 cup fresh lime juice

1/2 cup fresh lemon juice

1/4 cup fresh orange juice

1/4 cup chopped red onion

1 teaspoon salt

1 cup chopped celery

1/2 cup chopped red pepper

1 tablespoon minced jalapeno, seeds and white pith removed (optional)

2 tablespoons chopped fresh mint and cilantro (optional)

For the Cabbage Salad:

1/2 small white cabbage, finely shredded

1 small jicama or 1 medium-size seeded hothouse cucumber, peeled and cut into matchsticks

1/2 cup seasoned rice vinegar

Chopped fresh mint and cilantro (optional)

For the Fixings:

Guacamole (store-bought or homemade)

Salsa (store-bought or homemade)

Tostada shells (the flat kind) or Tortilla Chips

Limes, cut in half

Cilantro

Hot sauce

A drizzle of Mexican crema or sour cream

Instructions

  1. Mix all the ingredients for the citrus shrimp together in a bowl and put this into the fridge for at least 10 minutes but no longer than 30 minutes.
  2. In the meantime, mix together all the ingredients for the cabbage salad, and make the guacamole.
  3. To make your own, put the shrimp, cabbage salad, and fixings in separate bowls.
  4. Let everyone make their own tostadas. Or, if you want to plate the tostadas, put a tostada shell or a handful or tortilla chips on a plate for each person.
  5. Top with the cabbage salad, then a layer of the shrimp, a dollop of guacamole, some tomatillo or tomato salsa, a jauntily placed sprig of cilantro, and half a lime on the side.
  6. Serve and enjoy.

Makes: 8 servings

Nutritional Information

161 calories

33 calories from fat

4 g fat

1 g saturated fat

86 mg cholesterol

484 mg sodium

19 g carbohydrate

4 g fiber

6 g sugars

14 g protein

 

From the book THE FAMILY DINNER by Laurie David with recipes by Kirstin Uhrenholdt.

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