
Grilled shrimp tostadas with corn salad
7
4
4
SmartPoints® value per serving
Total Time
20 min
Prep
10 min
Cook
10 min
Serves
4
Difficulty
Easy
If you’re looking for something out of the ordinary to make during the summer, this recipe won’t disappoint. Grilled shrimp are served atop crispy corn tortillas to make tostadas that are sprinkled with a salad of summer corn, tomatoes, and creamy avocado.
Ingredients
Olive oil cooking spray
5 spray(s)
Chili powder
1 tbsp(s)
Ground cumin
2 tsp(s)
Ground oregano
1 tsp(s)
Table salt
¼ tsp(s)
Fresh lime juice
2 tbsp(s)
Olive oil
2 tsp(s)
Fresh cherry tomato(es)
1 cup(s), halved
Avocado
½ item(s), medium, pitted, peeled, and sliced
Uncooked red onion(s)
½ cup(s), chopped, chopped
Corn
1 medium
Uncooked shrimp
¾ pound(s), medium size, peeled and deveined
Corn tortilla(s)
4 medium
Fat free no sugar canned refried beans
1 cup(s), warmed
Shredded red cabbage
1 cup(s)
Cilantro
⅓ cup(s), chopped, fresh