Chipotle Shrimp and Grilled Guacamole Tostaditos

Ingredient ULF # Portion
Catallia 6” Corn Tortilla 783045 2 each
Mazzetta 26-30 Tail Off Shrimp 606720 6 each
McCormick Ground Chipotle 298995 ½ tsp.
Corto Blended Olive Oil 267794 3 Tbsp.
CF Sauer Cumin 298562 ¼ tsp.
Calavo Avocado Halves 114509 1 each
Jalapeno Pepper (fine dice) 129742 ¼ each
Bay Produce Tomato (fine dice) 121777 ¼ cup
H. Brooks Red Onion (fine dice) 138628 1 Tbsp.
Wholesale Produce Lime 105353 1 tsp.
Wholesale Produce Cilantro (chopped) 127712 1 tsp.

Combine oil, chipotle powder, and shrimp in bowl. Grill shrimp until cooked through and cool. Cut each tortilla into three-2 inch rounds and deep fry until crisp. Grill avocado and mash. Fold in remaining ingredients to make guacamole. Place 1 oz. guacamole on each tortilla, top with shrimp and garnish with cilantro and lime wedges.