Ingredients

The following ingredients have 4 Servings
  • 20 large shrimp (enough for 4 - 5 shrimp per tostada)
  • 1 Tablespoon adobo sauce from canned chilies in adobo sauce
  • 2 cups shredded cabbage
  • 1 medium tomato (diced)
  • 2 green onions (thinly sliced)
  • 1/4 cup sour cream
  • 1/4 teaspoon Chimayo Chile Powder (or Ancho chile powder.)
  • 1 1/2 teaspoon fresh lime juice
  • 1/8 Cup olive oil
  • 4 corn tortillas
  • salt
  • 1 Avocado (sliced)
  • 2 medium radishes (thinly sliced)
  • 1/4 cup cilantro leaves (chopped)
  • Lime wedges (for serving)

Instruction

  • Peel and devein the shrimp. Toss with the adobo sauce and cook either by frying, roasting, or grilling. Whatever your preference. Depending on size, shrimp take only a few minutes to cook. Cook on each side until cooked through. Set aside and make the slaw.
  • In a medium bowl, toss the cabbage with the tomato, green onions, sour cream, chile powder and lime juice. Season with salt. Set aside and fry the tortillas.
  • In a medium skillet, heat the oil until shimmering. Fry one tortilla at a time over moderately high heat until lightly golden on both sides, about 2 minutes total. As you fry each tortilla, remove to a plate with paper towel to drain. Sprinkle each with salt.
  • Set the tortillas on plates and top with the cabbage slaw, shrimp, avocado, radishes and sprinkle with some cilantro leaves. Serve with lime wedges.