What You Need
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Spicy Jalapeño Aioli
Spicy Jalapeño Aioli is a creamy freshly made mayonnaise, followed by jalapeño and habanero heat that when combined produces a lasting flavor.
Shrimp Tostada
Submitted by: Tulkoff
Bright in color and flavors, this shrimp tostada with Jalapeño Aioli guacamole and jicama slaw is an absolute stunner.
Prep Time
30 minutes
Cook Time
15 minutes
Difficulty
Easy
Ingredients
For Jicama slaw:
1 small Jicama, julienned
2 Carrots, julienned
1/4 – 1/2 head Red cabbage, thinly sliced
2-3 Tbsp Cilantro, chopped
1/4 cup Lime juice
Salt and pepper, to taste
For Tostadas:
8 Corn tortillas
Olive oil
2 Avocados
1/2 Red onion, diced
3 Tbsp Tulkoff Spicy Jalapeño Aioli
Salt and pepper, to taste
2 Limes, divided use
1 lb Uncooked shrimp, peeled & deveined
1 tsp Chili powder
½ tsp Garlic powder
Queso fresco
Directions
Jicama Slaw:
Place jicama, cabbage, carrots and cilantro in a large bowl. Add lime juice and season with salt and pepper, tossing to coat well. Let sit at room temperature.
Tostada:
Preheat oven to 400ºF
Lightly brush both sides of corn tortillas with oil. Using a fork, pierce each tortilla a few times and place on baking sheet.
Bake the tortillas for 5 minutes on one side, then flip them over and bake another 5 minutes. Tostadas should be golden brown and crispy. Set aside.
Halve and pit the avocados. In a mixing bowl, mash avocados with diced red onion and stir in Jalapeño Aioli. Season with salt and pepper and juice of 1 lime. Set aside.
Season shrimp with chili powder, garlic powder, salt and pepper. Heat a large pan with olive oil and add shrimp. Cook for 2-4 minutes or until shrimp turn pink, remove from heat and squeeze half a lime on top.
Top each tostada with avocado mixture, shrimp, jicama slaw and crumbled queso.
Serve with remaining lime, cut into wedges.