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Recipe Summary

prep:
20 mins
chill:
30 mins
bake:
12 mins to 13 mins at 425°
Servings:
12
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Ingredients

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Topping:

Directions

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  • Heat oven to 425 degrees F. Spread tortillas onto 2 large baking sheets and coat lightly with nonstick cooking spray. Sprinkle with salt if desired. Bake at 425 degrees F for 12 minutes, flipping halfway, until lightly browned and crisp. Let cool.

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  • Fill a medium-size saucepan with enough water to cover shrimp; bring to a boil. Add 2 tablespoons of the lime juice. Add shrimp and cook for 1 minute. Drain and cool slightly.

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  • Chop shrimp into 1/2-inch pieces. Place in large bowl and add pineapple, tomato, remaining lime juice, jalapeños, oil, hot pepper sauce and salt. Refrigerate at least 30 minutes.

To assemble:
  • Spread tostadas on one or two serving platters. Top each with a scant 1/4-cup shrimp mixture. Makes 12 tostadas.

Nutrition Facts

117 calories; total fat 2g; saturated fatg; cholesterol 81mg; sodium 156mg; carbohydrates 13g; fiber 2g; protein 10g.

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