As you know, we love to lighten up classic dishes (yep, it comes with the territory of being flavor-loving registered dietitians!) If you haven’t checked out any of our recipes that use twists on the original version that slash calories while keeping the flavor, here are a few you can try: Skinny Fried Rice, The Nutrition Twins Skinny Cauliflower Mash or our Skinny Zucchini Fries. Just to give you a few!
Growing up, as picky little girls who would basically only eat a PB and J sandwich without giving our mom grief, we’re actually shocked ourselves as we remember also loving Mexican food and requesting to go to Chi-Chi’s (oy!) for Taco Salads on our 11th birthday! Inspired by our undying love for Mexican food, this recipe is a lightened up version of a classic Mexican dish. It’s a Surf & Turf Tostada that’s sure to wake up your taste buds. We kicked the calories out of this classic dish and intensified the spice to keep the flavor so both your mouth and tummy can be satisfied. And since we’re not much in the way of meat eaters, our awesome intern Kelsi Wildermuth has created the “Turf” part of the recipe to satisfy those paleo followers and those of you have requested meat recipes.
Pssst…we’re so excited to share this…would you believe that these tostadas are only 110 calories… with garnishes and all?! And they’ll keep you satisfied with a whopping 40g of protein in just 2 tostadas! Hello, satisfaction!
You know how we always tell you to make sure you include protein at every meal to keep you satisfied, prevent hunger and energy crashes? Well if you want another reason to feel good about enjoying this dish, there’s even more that the protein will do!:
- It’s a component of every cell in your body. In fact, hair and nails are mostly made of protein. It is an important building block of bones, muscles, cartilage, skin, and blood.
- Your body uses it to build and repair tissue and muscle damage (so it’s ultra important after a workout to help you to quickly recover and to help maintain lean muscle tissue.
- You need it to make enzymes, hormones, and other chemicals that are essential to the body.
And if you exercise or you’re trying to lose weight, protein:
- Speeds recovery after exercise
- Reduces muscle loss
- Builds lean muscle
- Helps you maintain a healthy weight
- And, curbs hunger.
Surf & Turf Tostada
(Yields 6 tostadas)
Ingredients
- 8 ounces steak, uncooked and cubed (a lean cut like sirloin)
- 4 ounces shrimp
- 1 large onion
- ½ cup corn
- 1 cup diced red, yellow, and green peppers
- ½ cup low sodium chicken or vegetable broth
- Bragg’s liquid aminos
- 4 stalks of celery
- 1 cup diced tomatoes
- 1 tsp. cayenne pepper
- 6 corn tortillas
- 3 limes
- 1 cup non-fat Greek yogurt (optional)
- 1 spicy pepper of your choice, we used an Anaheim pepper (optional)
- Hot sauce (optional)
Directions:
- Pierce spaghetti squash several times all around it with a fork. Steam in the microwave for 7 minutes or until easy to gut the squash.
- Meanwhile, spray a skillet lightly with oil and add meat to cook for about 15 minutes or until cooked to liking.
- Add shrimp when meat is about three-quarters cooked to desired, add liquid aminos, and cover.
- Add diced onion, corn, peppers, broth, celery, and tomatoes into a separate saucepan (a large pan that will fit all ingredients). Cook covered for about 10 minutes, stirring occasionally.
- Add spaghetti squash to the vegetable pan.
- When meat is done cooking, sprinkle with cayenne pepper and add to the vegetable mixture. Stir all ingredients and leave uncovered, cook for an additional 5 minutes to allow flavors to mingle.
- Heat the corn tortillas on a fry pan until slightly crispy and warm.
- Put a scoop of the vegetables and meat mixture onto the tortillas, squirt on some fresh lime juice, and serve with a dollop of Greek yogurt.
Nutritional Information:
Per 2 tostadas
Calories 220; Fat 4g; Saturated Fat 3g; Carbohydrates 22g; Protein 40g; Cholesterol 98mg; Sodium 210mg; Fiber 5g
- 8 ounces steak, uncooked and cubed
- 4 ounces shrimp
- 1 large onion
- ½ cup corn
- 1 cup diced red, yellow, and green peppers
- ½ cup low sodium chicken or vegetable broth
- Bragg's liquid aminos
- 4 stalks of celery
- 1 cup diced tomatoes
- 1 tsp. cayenne pepper
- 6 corn tortillas
- 3 limes
- 1 cup non-fat Greek yogurt (optional)
- 1 spicy pepper of your choice, we used an Anaheim pepper (optional)
- Hot sauce (optional)
- Pierce spaghetti squash several times all around it with a fork. Steam in the microwave for 7 minutes or until easy to gut the squash.
- Meanwhile, spray a skillet lightly with oil and add meat to cook for about 15 minutes or until cooked to liking.
- Add shrimp when meat is about three-quarters cooked to desired, add liquid aminos, and cover.
- Add diced onion, corn, peppers, broth, celery, and tomatoes into a separate saucepan (a large pan that will fit all ingredients). Cook covered for about 10 minutes, stirring occasionally.
- Add spaghetti squash to the vegetable pan.
- When meat is done cooking, sprinkle with cayenne pepper and add to the vegetable mixture. Stir all ingredients and leave uncovered, cook for an additional 5 minutes to allow flavors to mingle.
- Heat the corn tortillas on a fry pan until slightly crispy and warm.
- Put a scoop of the vegetables and meat mixture onto the tortillas, squirt on some fresh lime juice, and serve with a dollop of Greek yogurt.
