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
Preparation
Step 1Preheat oven to 400°.Step 2Spray 2 baking sheets with canola oil spray and arrange 4 tortillas on each. Spray tortillas with more oil, then bake until golden brown and crisp, about 8 minutes.Step 3In a medium bowl, mash together avocados, shallot, 3 tablespoons lime juice, and cilantro, and season with salt.Step 4In a large bowl, whisk together cumin, cayenne, 2 tablespoons lime juice, and 2 tablespoons olive oil. Add shrimp and toss lightly to coat, then season generously with salt and pepper.Step 5Grill shrimp over medium-high heat for 3 minutes per side, or until bright pink and cooked through.Step 6In a small bowl, toss cabbage and carrot with remaining 2 tablespoons lime juice and 2 tablespoons olive oil. Season with salt and pepper.Step 7Arrange tostadas on a flat work surface and spread with guacamole. Top with shrimp, slaw, and cilantro leaves and serve with lime.
