Shrimp Tostadas
Shrimp Tostadas
A tasty, crunchy, easy way to take your dinner on a tropical vacation. You won’t need a passport. You will need Marie’s Creamy Avocado Poblano dressing.
-
4 servings
Ingredients
1 lb shrimp (peel and devein seafood)
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.
