Name: Grilled Shrimp Tostadas with Guacamole and Red Cabbage Slaw
Prep time: 15 min
Cook time: 15 min
Yield: 4
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 c. extra-virgin olive oil, divided -; 24 medium shrimp, peeled and deveined -; Freshly ground black pepper -; 1/4 c. finely shredded red cabbage -; 3/4 c. finely shredded carrots (1 large carrot) -; Cilantro leaves, for serving -; Lime wedges, for serving -

Grilled Shrimp Tostadas with Guacamole and Red Cabbage Slaw

Recipe information

Cooking:

15 min.

Servings per container:

Source:

More details

Ingredients for - Grilled Shrimp Tostadas with Guacamole and Red Cabbage Slaw

1. 8 6" corn tortillas -

2. Canola oil or cooking spray -

3. 3 ripe avocados, diced -

4. 1 small shallot, minced -

5. 7 tbsp. lime juice, divided -

6. 3 tbsp. freshly chopped cilantro -

7. Kosher salt -

8. 2 tsp. cumin -

9. 1/2 tsp. cayenne -

10. 1/4 c. extra-virgin olive oil, divided -

11. 24 medium shrimp, peeled and deveined -

12. Freshly ground black pepper -

13. 1/4 c. finely shredded red cabbage -

14. 3/4 c. finely shredded carrots (1 large carrot) -

15. Cilantro leaves, for serving -

16. Lime wedges, for serving -

How to cook deliciously - Grilled Shrimp Tostadas with Guacamole and Red Cabbage Slaw

1. Stage

Preheat oven to 400°.

2. Stage

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, about 8 minutes.

3. Stage

In a medium bowl, mash together avocados, shallot, 3 tablespoons lime juice, and cilantro, and season with salt.

4. Stage

In 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. Stage

Grill shrimp over medium-high heat for 3 minutes per side, or until bright pink and cooked through.

6. Stage

In a small bowl, toss cabbage and carrot with remaining 2 tablespoons lime juice and 2 tablespoons olive oil. Season with salt and pepper.

7. Stage

Arrange tostadas on a flat work surface and spread with guacamole. Top with shrimp, slaw, and cilantro leaves and serve with lime.