Cook time
15mins
Difficulty

Ingredients

Pineapple Salsa

  • 0.5 cup pineapple, chopped
  • 0.5 cup cherry tomatoes, chopped
  • 0.5 cup red onion, chopped
  • 1 juice of lime
  • 0.5 tsp garlic powder
  • salt, to taste
  • pepper, to taste

Grilled Shrimp

  • 9-10 shrimp, (Large, 31-40 ct)
  • 0.5 tsp garlic powder
  • 0.5 tsp smoked paprika
  • 0.5 tsp chili powder
  • 0.25 tsp cumin
  • 0.5 tsp sea salt, plus more to taste
  • pepper, to taste
  • cilantro

Tostadas

  • 3 corn tortillas
  • Avocado oil spray (or olive oil spray)
  • 1-2 Avocado, to top

Steps

  1. Preheat the oven to 400 degrees F
  2. On a cookie sheet, spray oil. Lay corn tortillas flat on sheet.
  3. Bake for 8-10 minutes, flipping tortillas halfway through.
  4. Meanwhile, prepare the shrimp: mix garlic powder (1/2 tsp), smoked paprika, chili powder, cumin, salt, pepper together in a bowl with shrimp tossed in.
  5. Set a skillet on medium heat. Add shrimp, cooking on one side for about 3 minutes. Flip all shrimp for another 3 minutes, until shrimp is pink.
  6. Make the salsa: combine pineapple, tomato, onion and spices. Squeeze in lime juice. Still thoroughly.
  7. Assemble the tostadas: when the tortillas are cool, smear on a bit of avocado, then top with 3-4 shrimp and salsa. Garnish with cilantro. Serve Immediately.

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