Ingredients
- 12 4.5 inch tortillas
- 16oz medium sized frozen raw deveined and peeled shrimp, thawed
- 1 tsp smoked paprika
- 1 tsp salt
- 1/2 tsp pepper
- 1 tsp onion powder
- 2 tbsp olive oil
- 4 cups rainbow vegetable slaw
- 1 cup corn kernels
- 1/2 cup mayo
- 3/4 cup salsa verde
- 1/2 tsp salt
- 1 avocado mashed with 1 tsp salt + 1 tbsp lime juice
- optional: sliced jalapeno & cilantro
Instructions
- Preheat oven to 375F and line baking sheet with parchment paper.
- Line tortillas on two baking sheets (or do one at a time). Bake for 8 minutes, then flip and bake for another 8 minutes. Remove once tortillas are crispy. Set aside to cool.
- In a large bowl, mix together thawed shrimp with paprika, salt, pepper, and onion powder.
- Heat a large skillet over medium-high heat and add olive oil. Once hot, add shrimp and cook about 3 minutes per side or until cooked through. Set aside.
- In another bowl, mix together slaw and corn kernels. In a small bowl, mix together mayo, salsa verde, and salt. Pour mayo mixture over slaw and toss until completely coated, saving a little for the top of the tostadas!
- Mash 1 avocado with salt and lime. Now time for assembly!
- To each tortilla, add some slaw. Add about 3 shrimp to each tostada, then top with a dollop of avocado mash. Add sliced jalapeno and cilantro on top if desired, and then drizzle with leftover mayo salsa verde sauce.
Category: dinner, shrimp
Method: stovetop
Cuisine: Mexican
