shrimp
as
om
T h
SHRIMP TOSTADAS WITH
AVOCADO AND RED
CABBAGE SLAW
These shrimp tostadas are quick, easy to
make, and present well. You can make
them as mild or as spicy as you like and the
shrimp can be easily substituted.
INGREDIENTS
8
3
1/4 cup
6 Tbsp.
3 Tbsp.
1 tsp
1-2 tsp
4 Tbsp.
1/2 cup
1/2 cup
24
6" corn tortillas
ripe avocados, pulp scooped
out
red onion, diced small
lime juice, divided
cilantro, freshly chopped
cumin
ancho chile powder
olive oil, divided
red cabbage, finely shredded
carrots, finely shredded
medium sized shrimp (I like
21/25 per lb), peeled and
deveined
sea salt
canola oil or cooking spray
cilantro leaves
lime wedges, for serving
TORTILLAS INSTRUCTIONS
Preheat oven to 400°F. Spray 2 baking sheets with
canola oil spray and arrange 4 tortillas on each. Spray
tortillas with more oil, then bake until golden brown
and crisp, (approximately 8 minutes). If you have a
deep fryer; fry tortillas until crispy, season with salt
immediately.
AVOCADOS INSTRUCTIONS
In a medium bowl, mash together avocados, red
onion, 3 Tbsp. lime juice, cilantro. Season with salt.
RED CABBAGE SLAW
In a small bowl, toss cabbage and carrot with
remaining 3 Tbsp. lime juice and 2 Tbsp. olive oil.
Season with salt and pepper.
SHRIMP INSTRUCTIONS
In a large bowl, whisk together cumin, chile powder,
2 Tbsp. olive oil, and salt. Add shrimp and toss lightly
to coat, then season generously with salt and pepper.
Grill shrimp over medium-high heat for 1-2 minutes
per side, or until bright pink and cooked through.
PLATING INSTRUCTIONS
Arrange tostadas on a platter and spread with
avocado. Top with shrimp, slaw, cilantro leaves and
serve with lime. - Recipe by Rob Thomas, www.chefrob.ca
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