Shrimp Tostadas

Ingredient ULF # Portion
Mazzetta Tail-Off 21-25 Raw Shrimp, Peeled and Deveined 606717 1 lb.
Chef's Pride Canola Oil 261371 2 Tbsp.
Lime Juice 227512 1 Tbsp.
Highland Market Chili Powder 298306 2 tsp.
Highland Market Ground Cumin 298563 1 tsp.
Salt and Pepper to taste
Catallia 6 " Yellow Corn Tortillas 783043 8 each
Taylor Farms Shredded Cabbage 143411 1 cup
Radishes, Thinly Sliced 130021 6 each
Avocado, Sliced 114506 1 each
Bix Produce Pico de Gallo 140075 1 cup
Marie’s Creamy Avocado Poblano Dressing 274340 1 cup
Lime, Quartered 105304 1 each
Frank's RedHot Sauce 274944 2 Tbsp.

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, and pico de gallo. Drizzle with Marie’s Creamy Avocado Poblano Dressing. Garnish with cilantro. Serve with lime wedges and hot sauce.

Servings: 4