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Mini Pineapple Rum Shrimp Tostadas

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  • Prep 15 min
  • Total 30 min
  • Servings 8
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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.
By Cheri Liefeld
Updated Oct 24, 2023
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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
Make With
Old El Paso

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.

Tips from the Betty Crocker Kitchens

  • tip 1
    Chop everything up earlier in the day and keep refrigerated.
  • tip 2
    Make a large tostado by grilling 4 tortillas and topping with a fourth of the toppings.

Nutrition

Nutrition Facts are not available for this recipe
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