A great salad as a main course.
Yields 6 servings.
Per serving: Approximately 130 calories
Prep Time: 0 hour, 05 minutes
Cook Time: 0 hour, 15 minutes
Ingredients:
- Shells: 6 six-inch corn tortillas
- 3/4 pound lump crabmeat
- 1 cup salsa of choice
- You may also want to add:
- 1 tablespoon fresh cilantro, chopped
- 1 tablespoon lime juice
- 1/2 tablespoon vinegar
- Salt to taste
- 1 chopped fresh jalapeno, if desired for heat.
- 1/2 teaspoon cumin
- Salad: 1 1/2 cups of cabbage, lettuce, or greens of choice, shredded
Preparation:
1. Tortilla tostada bowls: Restaurants often deep fry their tortillas to make bowls, but you can make non-fat tortilla bowls by baking the tortillas at 350 degrees for 15 minutes on a baking sheet, until crisp.
2. Mix the crabmeat, salsa, and the extra ingredients if desired.
3. Top each tortilla with 1/4 cup greens and 1/2 cup crabmeat mixture. I like to use cabbage for its crunch and for the extra nutrition, but spinach greens also pack more vitamins than iceberg lettuce.
