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Prep 15min
Total30min
Servings8
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Ingredients
4
tortillas from 1 package (8.2 oz) Old El Paso™ Flour Tortillas for Soft Tacos and Fajitas (10 Count)
1/4
cup brown sugar
1
tablespoon lime juice
1
teaspoon from 1 container (6.25 oz) Old El Paso™ Original Taco Seasoning Mix
1/2
teaspoon salt
2
tablespoons rum
16
small shrimp, peeled and deveined
1
cup pineapple, chopped
1
avocado, diced
Shredded cabbage
1/4
cup chopped cilantro
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Steps
1
Use a 2 to 3 inch round cutter and cut out 16 circles from 4 tortillas.
2
In a small bowl mix brown sugar, lime juice, rum and seasoning. Add shrimp and stir to coat. Let sit for 15 minutes.
3
In a small bowl toss coleslaw with lime juice and olive oil.
4
Skewer shrimp and grill 1 to 2 minutes each side. Place tortillas on grill for about 1 minute per side. Place pineapple, red onion and avocado on a grill pan and cook until slightly browned.
5
Place a small amount of coleslaw on tortilla and top with pineapple, avocado and red onion. Top with shrimp and sprinkle with cilantro.
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Chop everything up earlier in the day and keep refrigerated.
Make a large tostado by grilling 4 tortillas and topping with a fourth of the toppings.
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Nutrition Facts are not available for this recipe
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