Grilled Shrimp Tostadas
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 (optional)
1 cup chopped fresh cilantro
Crumbled cotija cheese & sour cream for serving
Directions
1. Preheat the grill to medium-high.
2. 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.
3. 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.
4. Top the tortillas with cabbage, guacamole, jalapeño and the grilled shrimp. Sprinkle with cilantro and serve with cotija and sour cream, if desired.
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