Grilled shrimp tostadas with grilled-corn salad
Olive oil cooking spray
Fresh lime juice
Fresh cherry tomato(es)
1 cup(s), halved
½ item(s), medium, pitted, peeled, and sliced
Uncooked red onion(s)
½ cup(s), chopped, chopped
¾ pound(s), medium size, peeled and deveined
4 medium, 6 inches
Fat free canned refried beans
1 cup(s), warmed
Shredded red cabbage
⅓ cup(s), chopped
- Off heat, coat grill rack or grill pan with nonstick spray. Preheat gas grill or grill pan to medium-high, or prepare medium-high fire in charcoal grill.
- In small dish, stir chili powder, cumin, oregano, and salt. In medium bowl, whisk 1 tbsp spice blend, lime juice, and oil. Add tomatoes, avocado, and onion for salad. Lightly coat corn with nonstick spray. Sprinkle shrimp with remaining spice blend and toss to coat. Lightly coat shrimp with nonstick spray.
- Grill corn, turning, until charred on all sides, about 10 minutes. Remove from grill and let cool. Grill shrimp in grill basket just until opaque in centers, about 2 minutes on each side. Transfer to plate. Off heat, lightly coat tortillas with nonstick spray and grill until browned in spots and crispy, about 2 minutes on each side.
- Slice kernels off cob onto cutting board, then mix into salad. Spread each tortilla with 1⁄4 cup beans. Top with corn salad, shrimp, cabbage, and cilantro.
- Serving size: 1 tostada