Surf & Turf Tostadas
Serves: 6
  • 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)
  1. 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.
  2. Meanwhile, spray a skillet lightly with oil and add meat to cook for about 15 minutes or until cooked to liking.
  3. Add shrimp when meat is about three-quarters cooked to desired, add liquid aminos, and cover.
  4. 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.
  5. Add spaghetti squash to the vegetable pan.
  6. 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.
  7. Heat the corn tortillas on a fry pan until slightly crispy and warm.
  8. 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.
Nutrition Information
Serving size: 2 tostadas Calories: 220 Fat: 4 Saturated fat: 3 Carbohydrates: 22 Sodium: 210 Fiber: 5 Protein: 40 Cholesterol: 98
Recipe by Nutrition Twins at