Macros for each Tostada:
204 Cals, 15g Carbs, 10g Fat, 15g Protein
Ingredients for Pico:
4 Roma Tomatoes
1 Jalapeno Seeded and Minced
2 Limes Juiced
2 Clove Garlic Minced
1tsp Kosher Salt
Pinch of Pepper
½ Red Onion Minced
16g Cilantro Minced
Ingredients for Guac:
2 Large Avocados
¼ Red Onion Minced
2 Jalapenos Seeded and Minced
8g Cilantro Minced
3g Sea Salt
½ Lime Juiced
Marinated Shrimp:
25 Large Shimp Deveined, Tails Off
10g Olive Oil
2g Salt
2g Garlic Powder
2g Black Pepper
2g Chili Powder
2g Onion Powder
2g Oregano
Rest of Ingredients:
5 Corn Tortillas
Directions:
1.) Frist up, marinate your shrimp by adding in your olive oil and spices. Add to fridge.
2.) Now to make the pico. Dice up your roma tomatoes and all them to the bowl. Then add your minced jalapeno, minced garlic, minced red onion, minced cilantro, salt, pepper, and 2 limes juiced. Mix together and add to the fridge.
3.) Next to make the guac. Super simple. Add all your ingredients into your bowl and mix. Add to the fridge.
4.) Preheat your stove top pan to a 7/10 heat. Once preheated, add your shrimp to the pan. Cook on each side for about 3 minutes.
5.) While those are cooking, toast up your corn tortillas in the oven on 450 degrees F. Should take about 4-5 minutes.
6.) Then put the tostadas together with guac frist, then shrimp and lastly the pico on top. Then enjoy!