Loaded Avocado Shrimp Salsa Recipe - Natasha's Kitchen
Zesty Shrimp Tostadas with Cabbage and Corn Slaw
Sep 8, 2014
Sarah Anne Ward; Prop styling by Shana Faust
Succulent spiced shrimp and a fresh slaw topping turn simple tostadas into a tasty and unbelievably easy dinner.
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Prep Time: 0 hours 20
Total Time: 0 hours 20
2 tsp. canola oil
2 tbsp. fresh lemon juice
2 tbsp. fresh orange juice
1 tsp. honey
head purple cabbage
1/4 c. fresh corn kernels
1 tbsp. olive oil
3/4 tsp. ancho chili powder
1/2 tsp. ground coriander
- Heat oven 425 degrees F. Brush the tortillas with canola oil. Place on baking sheets and bake until just crisp, about 8 minutes, flipping halfway through. Transfer to a paper towel–lined wire rack to cool and harden.
- Meanwhile, in a medium bowl, whisk together the lemon and orange juices, honey, and 1/2 teaspoon each salt and pepper. Add the cabbage and corn and toss to coat.
- Heat the olive oil in a large skillet over medium-high heat. Season the shrimp with ancho chili powder, coriander, and 1/2 teaspoon salt. Add the shrimp mixture to the skillet and cook, tossing occasionally, until opaque throughout, about 3 minutes.
- Top the tostadas with the shrimp mixture and the cabbage and corn slaw.
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