Ingredients:

  • 1 lb Large Shrimp (peeled and deveined)
  • 2 Tbsp Olive Oil
  • 1 Tbsp Smoked Paprika
  • 1 tsp Ground Cumin
  • 1/2 tsp Chili Powder
  • Zest of 1 Lime
  • Juice of 1/2 Lime
  • 1/2 tsp Kosher Salt
  • 1/4 tsp Black Pepper
  • 3 cups Shredded Green Cabbage
  • 1/2 cup Finely Shredded Purple Cabbage
  • 1/4 cup Chopped Fresh Cilantro
  • 1/4 Red Onion, very thinly sliced
  • Juice of 1 Lime (for slaw)
  • 1 Tbsp Olive Oil (for slaw)
  • Pinch of Salt and Pepper (for slaw)
  • 1 Large Ripe Avocado
  • 1/4 cup Plain Greek Yogurt
  • Juice of 1/2 Lime (for crema)
  • 1/4 tsp Kosher Salt (for crema)
  • 2-4 Tbsp Cold Water
  • 8 Corn Tostada Shells
  • 1 cup Cotija Cheese, crumbled
  • Optional Garnishes: Sliced radishes, extra lime wedges

Instructions:

  1. Marinate the Shrimp: In a bowl, combine shrimp with olive oil, smoked paprika, cumin, chili powder, lime zest, 1/2 lime juice, salt, and pepper. Toss well, cover, and refrigerate for at least 30 minutes.
  2. Prepare the Slaw: In a second bowl, toss shredded cabbage, purple cabbage, cilantro, and red onion with 1 lime juice, 1 Tbsp olive oil, and a pinch of salt and pepper. Set aside.
  3. Make the Crema: Combine avocado, Greek yogurt, 1/2 lime juice, and 1/4 tsp salt in a blender. Blend until smooth, adding cold water gradually until desired drizzling consistency is reached.
  4. Cook the Tostada Shells: If using soft tortillas, gently crisp them in a dry, hot skillet or oven until golden and firm.
  5. Grill the Shrimp: Heat the grill or grill pan to medium-high heat. Grill the marinated shrimp for 2–3 minutes per side until opaque and nicely charred.
  6. Assemble the Tostadas: Spread a thin layer of Avocado Crema on each crisp tostada shell.
  7. Top Generously: Layer the grilled shrimp onto the crema, followed by a mound of the Zesty Slaw.
  8. Finish and Serve: Sprinkle generously with crumbled Cotija cheese and garnish with radishes if using. Serve immediately with extra lime wedges.