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Ingredients
- For Grilled Shrimp:
- 2 pounds large shrimp peeled & deveined, tail on
- 1 tablespoon extra virgin olive oil
- 2 teaspoons chipotle chili powder
- 2 tablespoons light brown sugar
- 2 teaspoons ground cumin
- 2 teaspoons Lawry’s Season Salt
- 1 teaspoon ground black pepper
- 4 cloves coarsely chopped fresh garlic
- For Tostadas:
- 3 cups shredded cole slaw
- 1 lime
- 2 T fresh cilantro finely chopped
- 1 jalapeno pepper seeded & diced
- ½ cup mayonnaise
- 1 clove garlic minced & mashed
- 12 to stada shells
- 1 cup crumbled Queso Fresco
- 3 to matoes
- 4 avocados
- 3 limes cut into wedges
Instructions
- For Grilled Shrimp: Whisk together the chipotle chili powder, brown sugar, cumin, season salt and pepper in a small bowl.
- Place the shrimp in a large bowl, toss with olive oil and garlic. Add the spice rub and stir well to coat; set aside.
- Heat grill to high.
- Skewer shrimp with 2 skewers to prevent difficulty in turning shrimp.
- Place on a grill to cook until just cooked through, 2 to 3 minutes per side.
- For Tostadas: Toast tostada shells in oven according to package directions.
- Cut avocados in half, remove seeds and scoop out pulp. In a small bowl, coarsely mash avocados and season with salt and pepper to taste.
- In another medium bowl, combine slaw, jalapeno pepper, cilantro, mayonnaise, garlic and juice of 1 lime. Set aside.
- Chop tomato and set aside.
- When ready to serve, each person can build their tostada as they wish. Serve with lime wedges.
*Nutrition information is automatically calculated based on ingredient data and should be considered an estimate. When multiple ingredient options are provided, the first listed is used for calculation. Optional ingredients and garnishes are not included in the nutrition analysis.