Description
Delicious grilled shrimp served on crispy tostada shells, topped with fresh guacamole and pico de gallo.
Ingredients
- 1 pound large shrimp, peeled and deveined
- 2 tablespoons olive oil
- 1 teaspoon chili powder
- 1 teaspoon garlic powder
- 1 teaspoon cumin
- Salt and pepper to taste
- 8 tostada shells
- 1 ripe avocado
- 1 lime, juiced
- 1/4 cup chopped fresh cilantro
- 1/2 teaspoon garlic salt
- 1 medium tomato, diced
- 1/4 cup red onion, diced
- 1 jalapeño, seeded and minced
- 1/4 teaspoon black pepper
Instructions
- Preheat your grill to medium-high heat.
- In a bowl, toss the shrimp with olive oil, chili powder, garlic powder, cumin, salt, and pepper until well coated.
- Thread the shrimp onto skewers for easier grilling.
- Grill the shrimp for 2-3 minutes on each side, or until they are opaque and cooked through. Remove from the grill and set aside.
- In a separate bowl, mash the avocado and mix in lime juice, cilantro, and garlic salt to make the guacamole. Adjust seasoning to taste.
- In another bowl, combine the diced tomato, red onion, jalapeño, lime juice, and black pepper to create the pico de gallo. Mix well.
- To assemble, spread a generous layer of guacamole on each tostada shell, top with grilled shrimp, and finish with a spoonful of pico de gallo.
- Serve immediately for the best texture and flavor.
Notes
- For a spicier kick, add more jalapeño to the pico de gallo or drizzle with hot sauce.
- You can substitute the shrimp with grilled chicken or tofu for a different protein option.
- Prep Time: 15 minutes
- Cook Time: 10 minutes
- Category: Main Course
- Method: Grilling
- Cuisine: Mexican
Nutrition
- Serving Size: 1 tostada
- Calories: 350
- Sugar: 2g
- Sodium: 500mg
- Fat: 18g
- Saturated Fat: 2g
- Unsaturated Fat: 16g
- Trans Fat: 0g
- Carbohydrates: 30g
- Fiber: 5g
- Protein: 25g
- Cholesterol: 200mg