• Prep Time
    25 Mins
  • Cook Time
    0 Mins
  • Total Time
    25 Mins
  • The base number of servings for this recipe is 4
    OK

    Ingrid Hoffmann’s Salsa Verde Shrimp Tostadas

    Green Pepper Shrimp Tostados topped with ripe mango, coleslaw, lime juice and shrimp are fresh and bright with a bit of spice thanks to Cholula's Green Pepper sauce. We like using our handy skillet to get great grill marks on the shrimp and tortillas.


    Ingredients
    4
    6-inch corn tortillas
    3
    tablespoons
    reduced-fat mayonnaise
    1
    tablespoon
    lime zest, grated
    2
    tablespoons
    Lime Juice
    3
    tablespoons
    Cholula Green Pepper
    1
    teaspoon
    honey
    1/2
    teaspoon
    salt
    1
    10 oz bag tri-color coleslaw
    1
    ripe mango, peeled, halved, seeded and cut into chunks
    1/2
    cup
    loosely packed fresh cilantro
    20
    medium shrimp, peeled and deveined
    1
    teaspoon
    Olive Oil
    Directions
    Heat a small non-stick skillet over medium heat. Add the tortillas, 1 at a time, and cook until lightly toasted and crisp, about 2 minutes on each side.
    Whisk together the mayonnaise, lime zest, lime juice, 1 tablespoon Cholula® Green Pepper, honey, and 1/4 teaspoon salt in a large bowl.
    Add the coleslaw, mango, and cilantro to mayonnaise mixture. Toss to coat well.
    Coat the shrimp with 2 tablespoons Cholula® Green Pepper and the remaining 1/4 teaspoon salt. Heat oil in a medium non-stick skillet over medium-high heat.
    Add the shrimp, in batches, and cook, turning occasionally, until just opaque in center, about 2 – 3 minutes.
    Place the tortillas on each of 4 plates. Top each with one-fourth of the coleslaw mixture and one-fourth of the shrimp, garnish with a cilantro leaf. Serve immediately.

    The base number of servings for this recipe is 4
    OK

    Categories 

    Family-friendlyEasy

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