RECIPES

Shrimp Tostada

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.