• Preparation Time
  • Total Time
  • Number of Servings 4

Make taco night “tostada night” with these chef-crafted tostadas, a Mexican version of a toasted open-faced taco. Zesty marinated shrimp top a fresh-tasting coleslaw and creamy guacamole. 

Ingredients

  • Tostadas:
  • 4
    6-inch corn tortillas, toasted
  • Coleslaw:
  • 2 Tbsp
    lime juice
  • 1 Tbsp
    red wine vinegar
  • 2 cups
    thinly sliced red cabbage
  • 1
    scallion, green part only, sliced thinly (save the white part for the shrimp!)
  • 1 tsp
    chopped cilantro
  • 1
    small garlic clove, grated
  • Salt and pepper, to taste
  • Shrimp:
  • ½ tsp
    ground cumin
  • ½ tsp
    ground coriander
  • ½ tsp
    chili powder
  • ½ tsp
    salt
  • Zest and juice of 1 lime
  • 1 Tbsp
    lemon juice
  • 2 tsp
    orange juice
  • 1
    scallion, white part only, sliced thinly
  • Cilantro
  • Thinly sliced radish

Instructions

For Coleslaw:
 
1. Combine ingredients in a mixing bowl. Season to taste, then cover and refrigerate 30 minutes prior to serving.
 
For Shrimp: 

1. Toss shrimp with cumin, coriander, chili powder, salt, lime (zest and juice), lemon and orange juice, and scallion in a bowl. Cover and refrigerate 20 minutes or until ready to serve.
2. Divide and spread guacamole over toasted tostadas. Top with coleslaw and marinated shrimp, then garnish with cilantro and radish. Place tostadas on plates and serve.
 
Tip: To toast tostadas, preheat oven to 400°F. Brush both sides of tortillas with olive oil and bake on a foil-lined baking sheet until crisp. 

Products From Recipe

  1. #626
    2 – 8 oz. portions
    Serves 8
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    $9.99
  2. #544
    1 lb. re-sealable bag
    Serves 5
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    $16.99