Smoky Shrimp Tostadas with Chipotle Mango Slaw

Smoky Shrimp Tostadas with Chipotle Mango Slaw
Recipe photo may include foods and ingredients that are not a part of this recipe and not included in the nutrition analysis.
Source: Latin Comfort Foods Made Healthy. Recipe Credit: . Photo Credit: Mittera.

I don’t know anyone who does not love Mexican food. It has gone mainstream! Nowadays, you can really find all sorts of Mexican ingredients all over the U.S. One thing I have noticed is that the flour tortilla has truly taken over and many people have forgotten about the corn tortilla. Corn tortillas have a great flavor and are much healthier than flour tortillas. One flour tortilla has 110 calories whereas one corn tortilla has just 50 calories! And of course, who can go wrong with shrimp, mango, and chipotle!

  • Prep time
    15 min
  • Cook time
    30 min
  • Servings
    4 Servings
  • Serving size
    1 tostada
Nutrition Facts

Nutrition Facts

4 Servings

  • Serving Size
    1 tostada
  • Amount per serving Calories 190

  • Total Fat 5g
    • Saturated Fat 0.6g
    • Trans Fat 0g
  • Cholesterol 60mg
  • Sodium 460mg
  • Total Carbohydrate 29g
    • Dietary Fiber 5g
    • Total Sugars 12g
  • Protein 10g
  • Potassium 450mg
  • Phosphorus 190mg

Choices/Exchanges: 1 Starch, 1/2 Fruit, 1 Nonstarchy vegetable, 1 Lean protein, 1/2 Fat



  • 6-inch corn tortillas
  • reduced-fat mayonnaise
    3 tbsp
  • lime (zested and juiced)
  • chopped chipotle chilies in adobo
    1 tsp
  • adobo sauce from chipotle pepper can
    1 tsp
  • honey
    1 tsp
  • salt
    1/2 tsp
  • packaged coleslaw mix
    1 (10-oz) bag
  • ripe medium mango (cut into 1/2-inch chunks)
  • fresh cilantro
    1/2 cup
  • wild, never frozen, medium shrimp (peeled and deveined)
    1/2 lb (about 20 shrimp)
  • chipotle powder
    1 tsp
  • olive oil
    1 tsp


  1. Heat a small nonstick skillet over medium heat. Add the tortillas, one at a time, and cook until lightly toasted and crisp, about 3 minutes on each side. Remove from the skillet and set aside.

  2. Whisk together the mayonnaise, lime zest, lime juice, chipotle chilies, adobo sauce, honey, and salt in a large bowl. Add the coleslaw, mango, and cilantro; toss to coat well.

  3. Sprinkle the shrimp with the chili powder. Heat the oil in a medium nonstick skillet over medium-high heat. Add the shrimp, in batches, and cook, turning occasionally, until just opaque in center, 2–3 minutes.

  4. Place the tortillas on each of 4 plates. Top each with one-fourth of the coleslaw mixture and one-fourth of the shrimp. Serve at once.

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    This was amazing! I added a little avocado for a garnish and a drizzle of fat free sour cream.