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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.

  • image description
    4 servings

image description 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

image description 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.

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