| 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. |
| Baron Spices Light Chili Powder | 290820 | 2 tsp. |
| Baron Spices Ground Cumin | 290832 | 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 |
| N/D 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
