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Shrimp-and-Guacamole Tostadas

Photo: Randy Mayor
Yield 6 servings

Ingredients

  • 30 medium shrimp, peeled and deveined (about 1 pound)
  • 2 tablespoons chili powder
  • 1/2 teaspoon salt
  • Cooking spray
  • 6 (6-inch) corn tortillas
  • 2/3 cup Monte Alban Guacamole
  • 1/4 cup chopped green onions

Nutrition Information

  • calories 161
  • caloriesfromfat 30 %
  • fat 5.4 g
  • satfat 0.9 g
  • monofat 2.4 g
  • polyfat 1.3 g
  • protein 13.8 g
  • carbohydrate 15.7 g
  • fiber 3.4 g
  • cholesterol 86 mg
  • iron 2.4 mg
  • sodium 393 mg
  • calcium 87 mg

How to Make It

  1. Prepare grill or broiler.

  2. Thread 5 shrimp onto each of 6 (12-inch) skewers. Combine the chili powder and salt; sprinkle both sides of shrimp with the chili powder mixture. Place in a shallow baking dish; cover and marinate in refrigerator 15 minutes. Place kebabs on a grill rack or broiler pan coated with cooking spray; cook 2 minutes on each side or until done.

  3. Preheat oven to 350°.

  4. Place the tortillas directly on the middle rack in oven. Bake at 350° for 7 minutes (tortillas should still be slightly pliable). Top each tortilla with about 2 tablespoons Monte Alban Guacamole and 5 shrimp. Sprinkle evenly with green onions.