Name: Shrimp Tostadas Recipe
Prep time: 10 min
Cook time: 20 min
Total time: 30 min
Yield: 4.0
Cuisine: Tex Mex
Ingredients: 2 tablespoons rice wine vinegar; 2 tablespoons canola oil, plus extra to grease the grill; 2 tablespoons granulated sugar; 4 cups shredded red cabbage; 1/4 cup fresh cilantro, chopped; salt and pepper, to taste; 8 corn tortillas; 1 pound shrimp, peeled, deveined, and tails removed; 2 tablespoons all-purpose flour; 1 tablespoon chili powder; 1 tablespoon butter; 1 tablespoon olive oil; 1 cup pineapple salsa; 6 ounces queso fresco, crumbled

Shrimp Tostadas Recipe

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10 m 20 m 4 Servings

Ingredients

For the Slaw:

2 tablespoons Rice Wine Vinegar
2 tablespoons Canola Oil, Plus extra to grease the grill
2 tablespoons Granulated Sugar
4 cups Shredded Red Cabbage
1/4 cup Fresh Cilantro, Chopped
Salt and Pepper, To taste

For the Tostadas:

8 Corn Tortillas

For the Shrimp:

1 pound Shrimp, Peeled, deveined, and tails removed
2 tablespoons All-Purpose Flour
1 tablespoon Chili Powder
1 tablespoon Butter
1 tablespoon Olive Oil
1 cup Pineapple Salsa
6 ounces Queso Fresco, Crumbled

Directions

In a medium size bowl, mix together vinegar, oil and sugar. Add the cabbage and cilantro. Season with salt and pepper to taste. Set aside.
Grease a large grill or non- stick skillet with a little canola oil. On medium heat, cook tortilla for two minutes on each side or until slightly crispy. Repeat with remaining tortillas. Keep warm.
In a large bowl, coat shrimp with flour and chili powder. Melt butter and heat oil on medium. Add shrimp to the pan and cook for two minutes on each side or until crispy.
When shrimp are cooked, assemble tostadas. Top each corn tortilla with some cabbage slaw. Place a few shrimp on each one. Top with salsa and queso fresco. Serve any remaining cabbage slaw on the side.