Adobo Shrimp Tostadas with Southwestern Lime Slaw

Shrimp tostadas with lime slaw and toppings.

Adobo Shrimp Tostadas with Southwestern Lime Slaw

Shrimp tossed with smoky adobo sauce makes mighty fine Shrimp Tostadas. Served with a fresh cabbage lime slaw made with sour cream, lime and chile powder, this is a healthy light easy dinner.

Course Main Course Seafood

Cuisine Mexican

Prep Time 20

Cook Time 15

Total Time 35

Servings tostadas

Calories 258kcal

Author Lea Ann Brown

Ingredients

For The Southwestern Lime Slaw
2 cups shredded cabbage
1 medium tomato rough chopped, about 1 cup
2 green onions thinly sliced
¼ cup sour cream
½ teaspoon Chimayo Chile Powder or Ancho chile powder.
1 ½ teaspoon fresh lime juice
½ teaspoon Kosher salt
For The Tostada Shells
⅛ Cup Neutral Oil Canola or vegetable oil work well here.
4 corn tortillas
For The Shrimp
20 large shrimp enough for 4 - 5 shrimp per tostada
1 Tablespoon adobo sauce from canned chilies in adobo sauce
Shrimp Tostada Garnish
1 Avocado sliced
2 medium radishes thinly sliced
¼ cup cilantro leaves chopped
Lime wedges for serving

Instructions

In a medium bowl, toss the cabbage with the tomato, green onions, sour cream, Chimayo chile powder and lime juice. Season with salt and set aside. Letting the slaw sit for about 15 minutes before proceeding with this recipe will allow the flavors to marry.
In a medium skillet, heat the oil until shimmering. Fry one tortilla at a time over moderately high heat until lightly golden on both sides, about 2 minutes per side or until starting to brown. As you fry each tortilla, remove to a plate with paper towel to drain. Top with a paper towel to keep them warm.
Peel and devein the shrimp. Toss with the adobo sauce and cook either by frying, roasting, or grilling. Whatever your preference. I like to use a skillet and fast fry the shrimp. Drain the oil from cooking the tortillas. You'll have a nice coating of oil left and enough to fry the the shrimp. Once the skillet is hot, using tongs, add the shrimp and cook each side for a couple of minutes. Remove to a paper towel and build the shrimp tostadas.
Set the tortillas on plates and top with the cabbage slaw, shrimp, avocado, radishes and sprinkle with some cilantro leaves. Serve with lime wedges.

Notes

To save time, purchase a package of coleslaw mix at the grocery store, rather than shredding fresh cabbage. You can also purchase pre-made tostada shells on the Mexican aisle.

About tomatoes: I like to purchase Cherub brand tomatoes. Cherubs are a variety of grape tomatoes which have a stronger outer skin and meatier, less watery flesh. They are easier to slice for salads, hold up better during cooking or roasting and are reliable year round with their mild, sweet flavor.

More Tips For Success:

Pat the shrimp dry before frying.
Assemble the tostadas right before serving.
Don't pile on too much slaw.
Keep wetter ingredients away from the edges.
If purchasing pre-made tostada shells from the store, warm them for a few minutes before building them. They taste fresher and crisp up beautifully. A few minutes in the oven or a few seconds in the microwave.

Nutrition