Mini Pineapple Rum Shrimp Tostadas

Mini pineapple rum shrimp tostadas
  • Medium
  • 30 Minutes
  • Fish And SeaFood
  • Serves 8
  • Tostadas
Kick off you summer gatherings with these Mini Tostadas seasoned with Old El Paso.


  • 4 Old El PasoTM Medium Soft Flour Tortillas (6-inch)
  • 1/4 cup (50 mL) brown sugar
  • 1 tbsp (15 mL) lime juice
  • 2 tbsp (30 mL) rum
  • 1 tsp (5 mL) Old El PasoTM Taco Seasoning Mix
  • 16 small shrimp, peeled and deveined
  • 1 cup (250 mL) pineapple, chopped
  • 1 small red onion, thinly sliced
  • 1 avocado, diced
  • 1/4 cup (50 mL) chopped cilantro
  • Shredded cabbage mixed with lime juice and olive oil (to taste)


  • 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.
  • 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.
  • In a small bowl toss shredded cabbage with lime juice and olive oil, to desired taste.

Expert Tips

  • Prep Ahead: Chop everything up earlier in the day and keep refrigerated.
  • Variation: Make a large tostado by grilling 4 tortillas and topping with a fourth of the toppings.