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Categories:
corn tortillas canola oil lemon juice orange juice honey kosher salt pepper purple cabbage fresh corn kernels olive oil shrimp ancho chili powder ground coriander
Viewed: 76 - Published at: 3 years agoIngredients
- 8 corn tortillas
- 2 tsp. canola oil
- 2 tbsp. fresh lemon juice
- 2 tbsp. fresh orange juice
- 1 tsp. honey
- kosher salt
- Pepper
- 1/4 head purple cabbage
- 1/4 c. fresh corn kernels
- 1 tbsp. olive oil
- 1 lb. shrimp
- 3/4 tsp. ancho chili powder
- 1/2 tsp. ground coriander
Method
- Heat oven 425 degrees F. Brush the tortillas with canola oil.
- Place on baking sheets and bake until just crisp, about 8 minutes, flipping halfway through.
- Transfer to a paper towellined wire rack to cool and harden.
- Meanwhile, in a medium bowl, whisk together the lemon and orange juices, honey, and 1/2 teaspoon each salt and pepper.
- Add the cabbage and corn and toss to coat.
- Heat the olive oil in a large skillet over medium-high heat.
- Season the shrimp with ancho chili powder, coriander, and 1/2 teaspoon salt.
- Add the shrimp mixture to the skillet and cook, tossing occasionally, until opaque throughout, about 3 minutes.
- Top the tostadas with the shrimp mixture and the cabbage and corn slaw.
