Grilled Mini Pineapple Rum Shrimp Tostadas
Mini food just makes me happy. Is that weird? These Grilled Mini Pineapple Tostadas are the perfect bite. They are a little sweet, a little spicy with the cold crunch of the pineapple salsa.
I was asked to create several recipes for Old El Paso that I will be sharing with you over the next few months. These tostadas are made from Old El Paso soft tacos. I took a small round cookie cutter and cut circles out of the soft taco. I brushed them with oil and then grilled them quickly over the grill.
You can pre-cut the circles a day ahead and store in a baggie. The salsa can also be made ahead which always makes it easier!
In a small bowl mix brown sugar, lime juice, rum and seasoning. Add shrimp and stir to coat. Let sit for 15 minutes.
In a small bowl toss coleslaw with lime juice and olive oil. Skewer shrimp and grill 1 to 2 minutes each side. Remember to soak your skewers in water for at least 15 minutes before skewering the shrimp. 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.
Place a small amount of coleslaw on tortilla and top with pineapple, avocado and red onion. Top with shrimp and sprinkle with cilantro. Now the fun part – eat!
Old El Paso has a beautiful new site full of recipes and new ideas. Visit their new site and be inspired.
I was asked by General Mills/Old El Paso to create several recipes for which I was compensated for. Opinions are 100% mine.
Grilled Mini Pineapple Shrimp Tostadas
Ingredients
- 4 Old El Paso Tortillas
- 1/4 cup brown sugar
- 1 tablespoon lime juice
- 1 teaspoon Old El Paso Taco Seasoning
- 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
Instructions
- Use a 2 to 3 inch round cutter and cut out 16 circles from 4 tortillas.
- In a small bowl mix brown sugar, lime juice, rum and seasoning. Add shrimp and stir to coat. Let sit for 15 minutes.
- In a small bowl toss coleslaw with lime juice and olive oil.
- 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.
- Place a small amount of coleslaw on tortilla and top with pineapple, avocado and red onion. Top with shrimp and sprinkle with cilantro.
- Chop everything up earlier in the day and keep refrigerated.
- Make an large tostado by grilling 4 tortillas and topping with a fourth of the toppings.
Nutrition Information:
Serving Size:
1 gramsAmount Per Serving: Unsaturated Fat: 0g