Shrimp Avocado Tostada with Cilantro Cabbage Slaw

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These shrimp avocado tostadas are the perfect combination of crunch, spice, acidity and freshness in one bite! This recipe is perfect for a quick lunch or party appetizer. A lot of the elements can be made ahead of time but I recommend waiting to assemble them right before eating to prevent the tortillas from getting soggy. I also love to serve them as mini bites for parties by using a cookie cutter to punch out smaller tortilla circles before frying.

Shrimp Avocado Tostada with Cilantro Cabbage Slaw

Difficulty: Easy  Yields:  3 servings   Prep Time: 5 minutes Cook Time:  20mn

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Ingredients:       

Shrimp

  • 1/2 lb raw shrimp, deveined and peeled

  • 1/2 tsp cumin powder 

  • 1 lime 

  • 1/2 tsp freshly grated ginger 

  • 1 tbsp cilantro, chopped

  • 1 garlic clove grated

  • Salt and pepper to taste

Cilantro Cabbage Slaw

  • 2 cup green cabbage, finely shredded

  • 1/2 cup cilantro, chopped

  • 1/4 cup red onion, thinly sliced

  • 2 tbsp fresh lime juice

  • 1 tsp white sugar

  • Salt + pepper to taste

Avocado Mash

  • 1 Florida avocado

  • 1 tsp serrano pepper chopped

  • 1 lime, zest and juice

  • Salt and pepper to taste

Tostadas

  • 3 corn tortillas 

  • 1/2 cup frying oil 

Directions

For Shrimp: In a large bowl, combine shrimp using ground cumin powder, lime juice and zest, ginger, garlic, cilantro, salt and pepper to taste and olive oil. Marinate for 15 minutes. In a cast iron or grill over medium high heat, cook shrimp until opaque, 1-2 minutes per side.

For cabbage slaw: combine shredded green cabbage, cilantro, red onions, lime juice, white sugar, salt and pepper in a mixing bowl. Toss until well combined and set aside for at least 15 minutes before serving.

For Avocado Mash: Mash together avocado, serrano pepper, lime juice, cilantro and a generous amount of salt to taste, until smooth.

Fry corn tortillas over medium high heat, until golden brown on each side draining them on a paper towel lined plate. About 2 minutes per side. To serve, top the tostada with the avocado mash, cabbage slaw mix, shrimp and some extra cilantro on top for garnish.