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Nutrition Facts
Serving Size 486 g
(Approx. 4 Servings)
Amount Per Serving
Calories 460 Calories From Fat 90
% Daily Value*
Total Fat 10 g 15%
Saturated Fat 1.5 g 8%
Trans Fat 0.0 g
Cholesterol 130 mg 43%
Sodium 630 mg 26%
Total Carbohydrate 52 g 17%
Dietary Fiber 11 g 44%
Sugars 15 g
Protein 39 g
Vitamin A 90% Iron 20%
Vitamin C 30% Calcium 35%
*Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Nutrition Facts represent the ingredients displayed and are estimates only. We make no representations or warranties regarding the nutrition information provided. Adding optional ingredients or substituting products could alter the nutritional content of this recipe.
The dietary lifestyle and nutritional information are provided for educational purposes only. Product formulations may change; therefore, we recommend that you consult the product's label for nutrition information, contact the manufacturer for product related questions, and consult a healthcare provider for nutritional guidance specific to your needs. Since cooking times can vary, ensure that all recipe ingredients are cooked to a safe internal temperature according to USDA guidelines.
Shrimp Tostadas With Cilantro Cream
Prep Time
15 minutes
Cook Time
5 minutes
Total Time
20 minutes
4  People


Recipe makes 4 Servings

1 Lb large gulf shrimp, peeled and deveined
1 Tbsp garlic, chopped
1 Tsp chili powder
1 Tsp ground cumin
2 Tbsp olive oil
2 cup(s) light sour cream
4 Tbsp cilantro, chopped
2 lime, juiced
15 Oz refried black beans, warmed
8 H-E-B Baked Tostadas
3 cup(s) romaine lettuce, chopped
4 Roma tomatoes, diced
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Sauté shrimp 5 minutes with garlic, chili powder, cumin and oil.
In a small bowl, mix sour cream, cilantro and lime juice. Set aside.
Spread beans on tostadas followed by lettuce, tomatoes and cooked shrimp.
Top with cilantro cream.



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