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  3. Grilled Shrimp Tostadas with Guacamole and Red Cabbage Slaw

Grilled Shrimp Tostadas with Guacamole and Red Cabbage Slaw

Headshot of Anna Watson CarlBy Anna Watson CarlPublished: Jul 23, 2015
grilled shrimp tostadas with guacamole and red cabbage slaw
Anna Watson Carl
Yields:
4
Prep Time:
15 mins
Total Time:
30 mins
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These 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

    1. Step 1Preheat oven to 400°.
    2. 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.
    3. Step 3In a medium bowl, mash together avocados, shallot, 3 tablespoons lime juice, and cilantro, and season with salt.
    4. 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.
    5. Step 5Grill shrimp over medium-high heat for 3 minutes per side, or until bright pink and cooked through.
    6. 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.
    7. 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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