Grilling gives these shrimp tostadas a boost of smoky flavor.
Skewering the shrimp prevents them from falling through the grates while getting even char on each side.
Toss shrimp with 1 tablespoon oil, chile-lime seasoning and garlic powder in a large bowl.
Photo: Jason Donnelly
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, jalapeno and the grilled shrimp.
Sprinkle with cilantro and serve with cotija and sour cream, if desired.
- Daily Values (DVs) are the recommended amounts of nutrients to consume each day.
(-) Information is not currently available for this nutrient.
