Shrimp Tostadas

Ingredient ULF # Portion
Mazzetta 21-25 Peeled and Deveined Tail-Off Shrimp 606717 1 lb.
Chef's Pride Canola Oil 261371 2 Tbsp.
Packer Fresh Lime Juice 227512 1 Tbsp.
ULF Chili Powder 298323 2 tsp.
ULF Ground Cumin 298562 1 tsp.
Salt and Pepper to taste
Catallia 6" White Corn Tortillas 783045 8 each
Cabbage, Shredded 143424 1 cup
Radishes, Thinly Sliced 130021 6 each
Avocado, Sliced 114504 1 each
Jumbo Red Onion, Thinly Sliced 138628 1/2 each
Tomatoes, Chopped 121004 1/2 cup
Marie’s Creamy Avocado Poblano Dressing 274340 1 cup
Taylor Farms Cilantro, Chopped 127771 2 Tbsp.
Lime, Quartered 105353 1 each
Bulliard's Cayenne Pepper Hot Sauce 274962

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 tortilla shell with shrimp, cabbage, radishes, avocado, onions and tomatoes. Drizzle with Marie’s Creamy Avocado Poblano Dressing. Garnish with cilantro. Serve with lime wedges and hot sauce.

Servings: 4