Ingredients
Scale
- 12 tostada shells
- cooking spray
- 2 tsp chili powder
- 1 tsp cumin
- 1 tsp oregano
- 1 tsp garlic powder
- 1 tsp onion powder
- 1 tsp salt
- 1/4 tsp black pepper
- 2 tsp olive oil
- 1 ½ lb raw peeled shrimp
- 2 avocados (mashed)
- 1/2 small bunch cilantro (minced)
- 1 tsp minced garlic
- juice from 1 lime
- 1/2 tsp salt
- 1/4 tsp pepper
- 3–4 tomatoes (seeded and diced)
- 1 tsp minced garlic
- 1 jalapeño pepper (minced)
- ½ medium red onion (minced)
- 1/2 small bunch of cilantro (minced)
Instructions
- In a bowl, mix chili powder, cumin, oregano, garlic powder, onion powder, salt, pepper, and olive oil. Coat the shrimp in the marinade and set aside.
- Mash the avocados in another bowl. Add minced cilantro, garlic, lime juice, salt, and pepper; mix until creamy.
- Combine diced tomatoes, minced garlic, jalapeño pepper, red onion, and cilantro in a new bowl for pico de gallo.
- Preheat a grill pan over medium heat with cooking spray. Grill marinated shrimp for 1-2 minutes per side until opaque.
- Assemble tostadas by topping each shell with guacamole followed by grilled shrimp and pico de gallo.
- Prep Time: 15 minutes
- Cook Time: 15 minutes
- Category: Main
- Method: Grilling
- Cuisine: Mexican
Nutrition
- Serving Size: 1 tostada (80g)
- Calories: 210
- Sugar: 2g
- Sodium: 490mg
- Fat: 12g
- Saturated Fat: 2g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 18g
- Fiber: 6g
- Protein: 10g
- Cholesterol: 150mg