When May 5th rolls around everyone thinks about Mexican food, but for some of us, it is never far from our thoughts. These shrimp tostadas are light but full of so many layers of flavor they can be enjoyed anytime and for any occasion. In case you are wondering what the difference between a tostada and taco is, it is simply whether it is open faced or folded and enclosed. The picture shown here (and what my recipe calls for) is appetizer size, but no reason you can’t make a larger version or even into a taco. This recipe is for 6 appetizer sized tostadas.

Ingredients :

(for cole slaw)

1/4 cup (loosely packed) thinly sliced red pepper

1/4 cup (loosely packed) bean sprouts

1/4 cup (loosely packed) julienned carrots

1/4 cup (loosely packed) shredded purple cabbage

2 tbsp balsamic vinegar

(for topping sauce)

3 tbsp mayonnaise

1 tsp sriracha

zest of 1 lime

1 tsp lime juice

(for shrimp marinade)

juice of 1 lime

1/2 tsp cumin

1/4 tsp salt

1 clove garlic - minced

1 tbsp cilantro - chopped

12 medium/large shrimp (about 30 per pound sized)- raw, peeled and deveined

6 - 4inch (10cm) round tortillas (I use a large burrito size tortilla and use a 4 inch cookie cutter to cut out the size I want)

18 cilantro leaves

2 tbsp oil - divided

Directions :

(for cole slaw)

In a bowl, mix all ingredients together well.

(for topping sauce)

In a separate small bowl, mix all ingredients together well.

In another bowl combine shrimp with 1 tbsp of oil. Add garlic, salt and cumin and mix well.

Heat two non-stick pans on medium/high heat. Warm up tortillas in first pan. As they are warming up, add chopped cilantro and lime juice to the bowl with the shrimp. Mix well and marinate for 5 minute(note you only marinate for a short period of time because the acid in the lime juice will start to cook the shrimp). Add 1 tbsp oil to the second skillet, then add shrimp and cook for 90 seconds per side. Remove the shrimp from heat and assemble tostadas as follows: Place tostada down, then small scoop of cole slaw, two shrimps on top of that, follow with topping sauce and garnish with 3 cilantro leaves. (See picture above for guide) Serve immediately and enjoy !