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Mini Pineapple Rum Shrimp Tostadas

  • Prep 15 min
  • Total 30 min
  • Servings 8
  • Save
    109
  • Pinterest
    11
  • Print
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We cut soft tortillas into mini rounds and piled them high with rum-flavored shrimp, grilled pineapple, avocado and red onion for a great party appetizer. MORE + LESS -

Cheri Liefeld
July 23, 2013

Ingredients

4
Old El Paso™ Soft Flour Tortillas for Soft Tacos & Fajitas
1/4
cup brown sugar
1
tablespoon lime juice
1
teaspoon Old El Paso™ 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

Steps

Hide Images
  • 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.

Expert Tips

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.

Nutrition Information

No nutrition information available for this recipe

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