Shrimp Tostadas

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  • Servings: 4

Ingredients:

  • 1 lb. shrimp, peeled and deveined
  • 2 tbsp. canola oil
  • 1 tbsp. lime juice
  • 2 tsp. chili powder
  • 1 tsp. cumin
  • Salt and pepper to taste
  • 8 six-inch corn tostada shells
  • 1 cup cabbage, shredded
  • 1 cup jicama, julienned
  • 6 radishes, thinly sliced
  • 1 avocado, sliced
  • 1/2 red onion, thinly sliced
  • 1/2 cup tomatoes, chopped
  • 1 cup Marie’s® Creamy Avocado Poblano Dressing
  • 2 tbsp. cilantro, chopped
  • 1 lime, quartered
  • Hot sauce

Directions:

For the shrimp: Toss shrimp with canola oil, lime juice, chili powder, cumin, salt and pepper. Marinate shrimp for 10 minutes. Preheat grill pan to medium-high heat. Grill shrimp for 4-5 minutes total, flipping once halfway through.

To assemble tostadas: Top each corn tostada shell with shrimp, cabbage, jicama, radishes, avocado, onions and tomatoes. Drizzle with Marie’s® Creamy Avocado Poblano Dressing. Garnish with cilantro. Serve with lime wedges and hot sauce.