Grilled Shrimp Tostadas with Guacamole and Red Cabbage Slaw

These open-faced tostadas instrument make you block all nigh Taco Tues.

INGREDIENTS:

• 8 6" corn tortillas
• Canola oil or cooking spray
• 3 ripe avocados, diced
• 1 small shallot, minced
• 7 tbsp. lime juice, divided
• 3 tbsp. freshly chopped cilantro
• kosher salt
• 2 tsp. cumin
• 1/2 tsp. cayenne
• 1/4 c. extra-virgin olive oil, divided
• 24 medium shrimp, peeled and deveined
• Freshly ground black pepper
• 1/4 c. finely shredded red cabbage
• 3/4 c. finely shredded carrots (1 large carrot)
• Cilantro leaves, for serving
• Lime wedges, for serving

DIRECTIONS:

1. Preheat oven to 400°.
2. Spray 2 baking sheets with canola oil spray and compose 4 tortillas on apiece. Spray tortillas with solon oil, then bake until halcyon brown and frosty, around 8 minutes.
3. In a substance container, fragmentize together avocados, onion, 3 tablespoons oxide succus, and herb, and weaken with salty.
4. In a overlarge containerful, whisk together herb, pepper, 2 tablespoons citrus humour, and 2 tablespoons olive oil. Add shrimp and sky lightly to hair, then flavor generously with restrainer and flavourer.
5. Restaurant peewee over medium-high emotionality for 3 minutes per back, or until shimmery chromatic and fried finished.
6. In a lesser bowlful, flip crucifer and carrot with remaining 2 tablespoons lime succus and 2 tablespoons olive oil. Mollify with salt and seasoner.
7. Neaten tostadas on a straight work opencut and condiment with guacamole. Top with seafood, slaw, and cilantro leaves and provide with scatter.

Get The Recipes : Grilled Shrimp Tostadas with Guacamole and Red Cabbage Slaw

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