Grilled Shrimp Tostadas w/ Red Cabbage Slaw and Guacamole

Mood: Lackadaisical
Listening to: Phil Collins :: I Don't Care Anymore

It's been 6 years since I posted anything on this blog and a lot has changed... marriage, new job, house, dog, kid, global pandemic. So, there's lot of cooking happening in houses everywhere and the fact that everyone is locked down and trying to validate their sanity, it seemed like a good time to attempt a reboot of sorts. Now honestly, who knows if I still have the time or the patience for this, but cooking is still fun, so I thought I would try to lighten the mood and share some riffs of recipes that we've been inspired by in our house. Hope that you'll find something new to try out while we all wait out this madness.

8 6" corn tortillas
canola oil
3 avocados
8 tbsp. lime juice (divided)
3 tbsp. freshly chopped cilantro
1 tbsp. cumin powder
1/2 red onion, diced
1 serrano pepper, diced

1 tsp. cayenne
1/4 cup EVOO, divided
18 medium/large shrimp, peeled and deveined
1/4 cup shredded red cabbage
1 large carrot, shredded
Lime wedges and Cilantro leaves for garnish, taste
salt and ground black pepper

Preparation: Serves 8
  • Preheat oven to 400°
  • Spray 2 baking sheets with canola oil and place 4 tortillas on each. Spray the top of the tortillas with more canola oil and bake until golden brown and crisp, around 6-8 mins
  • In a medium bowl, mash avocados and mix in 4 tbsp. of lime juice, red onion, serrano and cilantro to make the guacamole. Season with salt and pepper
  • In a large bowl, mix cayenne, cumin, 2 tbsp. lime juice and 2 tbsp. EVOO. Add shrimp, salt and pepper and toss to coat
  • Grill shrimp over medium-high heat for 3 mins per side or until light pink
  • In a small bowl, mix cabbage, carrot and remaining lime juice/EVOO
  • Put tortillas on plate, spread guacamole and top with 3 shrimp each, slaw and cilantro leaves with lime wedge
  • Enjoy!
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