Grilled Shrimp Tostadas
Source: eatingwell.com
Ingredients
- 1 pound peeled and deveined raw shrimp (21-25 count)
- 2 tablespoons extra-virgin olive oil, divided
- 2 teaspoons chile-lime seasoning, such as Tajín
- 1 teaspoon garlic powder
- 8 corn tortillas
- 2 cups shredded cabbage
- 1 cup guacamole
- 1-2 jalapeño peppers, sliced
- 1 cup chopped fresh cilantro
- Crumbled cotija cheese & sour cream for serving
Directions
- Preheat grill to medium-high.
- Toss shrimp with 1 tablespoon oil, chile-lime seasoning and garlic powder in a large bowl. Thread onto four 12-inch metal skewers. Brush both sides of each tortilla with the remaining 1 tablespoon oil.
- Grill the shrimp until lightly browned and cooked through, flipping once, about 4 minutes. Grill the tortillas until lightly charred and crispy, flipping once, about 2 minutes.
- Top the tortillas with cabbage, guacamole, jalapeño and the grilled shrimp. Sprinkle with cilantro and serve with cotija and sour cream, if desired.
