Shrimp Tostadas

This is a great recipe when you need to feed a crowd. A pound of shrimp goes a long way when topping the tostadas. If you're pressed for time, you can certainly use packaged tostadas.  Shop wisely when purchasing your shrimp.  If at all possible, always buy U.S. wild-caught shrimp!

¼ cup vegetable oil

8 corn tortillas (6-inch)

Kosher salt

1 bag angel hair coleslaw (4 cups)

¼ cup chopped fresh cilantro

2 T. distilled white vinegar

3 T. olive oil, divided
2 t. taco seasoning

12 oz. medium shrimp, peeled, deveined, chopped, and seasoned with salt and pepper
2 t. minced garlic

2 T. fresh lime juice

Tabasco sauce to taste
½ cup minced white onion, rinsed and patted dry

1 avocado, diced

Chopped cilantro for garnish

Heat vegetable oil in a non-stick skillet over medium heat to 350 degrees F.  Fry tortillas, one at a time, until crisp, flipping halfway through, about 1 minute; drain on a paper towel-lined baking sheet and season with salt.

Toss together coleslaw, cilantro, vinegar, and 1 T. olive oil; season with salt.

Toss shrimp in taco seasoning. Cook shrimp in remaining 2 T. olive oil in a skillet over medium-high heat, 2 – 3 minutes, then add garlic and cook for 1 minute. Stir in lime juice until absorbed, then season with Tabasco.

Top prepared tostadas with coleslaw, onion, avocado, and shrimp.

Adapted from Cuisine at Home Issue No. 128 March/April 2019