
Grilled shrimp tostadas with corn salad
7
4
4
SmartPoints® value per serving
Total Time
18 min
Prep
10 min
Cook
8 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
Ground cumin
2 tsp
Ground oregano
1 tsp
Fresh lime juice
2 Tbsp
Olive oil
2 tsp
Fresh cherry tomato(es)
1 cup(s)
Corn
1 medium, kernels removed
Avocado
½ item(s), medium, pitted, peeled, and sliced
Uncooked red onion(s)
½ cup(s), chopped, diced
Uncooked shrimp
¾ pound(s), medium size, peeled and deveined
Corn tortilla(s)
4 item(s), (6-inch)
Fat free canned refried beans
1 cup(s), warmed
Shredded red cabbage
1 cup(s)
Cilantro
⅓ cup(s), chopped fresh