Grilled Shrimp Tostadas with Guacamole and Red Cabbage Slaw
By 
Yields:
4
Prep Time:
15 mins
Total Time:
30 mins
Jump to recipeThese open-faced tostadas will make you forget all about Taco Tuesday.
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Ingredients
- 8 6" corn tortillas
- Canola oil or cooking spray
- 3 ripe avocados, diced
- 1 small shallot, minced
- 7 Tbsp. lime juice, divided
- 3 Tbsp. freshly chopped cilantro
- kosher salt
- 2 tsp. cumin
- 1/2 tsp. cayenne
- 1/4 cup extra-virgin olive oil, divided
- 24 medium shrimp, peeled and deveined
- Freshly ground black pepper
- 1/4 cup finely shredded red cabbage
- 3/4 cup finely shredded carrots (1 large carrot)
- Cilantro leaves, for serving
- Lime wedges, for serving
Directions
- Step 1Preheat oven to 400°.
- Step 2Spray 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, about 8 minutes.
- Step 3In a medium bowl, mash together avocados, shallot, 3 tablespoons lime juice, and cilantro, and season with salt.
- Step 4In a large bowl, whisk together cumin, cayenne, 2 tablespoons lime juice, and 2 tablespoons olive oil. Add shrimp and toss lightly to coat, then season generously with salt and pepper.
- Step 5Grill shrimp over medium-high heat for 3 minutes per side, or until bright pink and cooked through.
- Step 6In a small bowl, toss cabbage and carrot with remaining 2 tablespoons lime juice and 2 tablespoons olive oil. Season with salt and pepper.
- Step 7Arrange tostadas on a flat work surface and spread with guacamole. Top with shrimp, slaw, and cilantro leaves and serve with lime.
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