Ingredients:
- 4 cups shredded red cabbage
- 1 medium carrot, julienned or grated
- 3 stalks spring onions, thinly sliced (green parts only)
- ¼ cup chopped fresh coriander (cilantro)
- ½ cup mayonnaise (full fat recommended)
- ¼ cup Greek yoghurt or crème fraîche
- 3 Tbsp fresh lime juice
- 1 tsp minced chipotle chilli in adobo
- ½ tsp fine sea salt
- ¼ tsp black pepper, freshly ground
- 1 lb large shrimp (prawns), peeled and deveined
- 2 Tbsp olive oil or vegetable oil
- 1 tsp smoked paprika
- ½ tsp ground cumin
- ½ tsp garlic powder
- Salt and Black Pepper to taste
- 8 hard corn tostada shells
- 2 Tbsp crumbled Cotija cheese or Feta (optional)
Instructions:
- Prepare the Slaw Vegetables: In a large bowl, combine the shredded cabbage, carrots, and spring onions.
- Make the Dressing: In a separate smaller bowl, whisk together the mayonnaise, Greek yoghurt, lime juice, minced chipotle, salt, and pepper until smooth and well-combined. Taste and adjust seasoning.
- Dress the Slaw: Pour the dressing over the vegetables. Toss thoroughly until evenly coated. Set aside to chill and allow the flavours to meld.
- Prep and Season the Shrimp: Pat the peeled and deveined shrimp very dry. In a bowl, toss the shrimp with olive oil, smoked paprika, cumin, garlic powder, salt, and pepper until evenly covered.
- Sauté the Shrimp: Heat a large non-stick frying pan over medium-high heat. Add the seasoned shrimp in a single layer (work in batches if necessary).
- Cook quickly for 2–3 minutes per side, until they turn opaque, pink, and slightly curled into a 'C' shape. Remove from heat immediately to prevent overcooking.
- Assemble the Tostadas: Place the 8 tostada shells on a platter. Spoon a generous layer of the Chipotle Slaw onto each shell.
- Top with Shrimp: Divide the freshly cooked warm shrimp evenly among the tostadas, placing 3–4 pieces on top of the slaw on each one.
- Garnish and Serve: Sprinkle with crumbled Cotija cheese (if using) and extra chopped fresh coriander. Serve immediately.