Name: Shrimp Tostadas with Coconut and Pineapple Slaw
Total time: 45 min
Cuisine: MexicanLatin America & Caribbean
Ingredients: ½ cup canned coconut milk; 1 teaspoon grated lime zest plus 1 tablespoon juice; 1 teaspoon table salt , divided; ⅛ teaspoon cayenne pepper; 2½ cups (7 ounces/198 grams) shredded coleslaw mix; 1 cup ¼-inch pineapple pieces; 1 jalapeño chile , stemmed, seeded, and minced; 2 ripe avocados , halved and pitted; 1 cup vegetable oil , for frying; 8 (6-inch) corn tortillas; 1 pound (454 grams) large shrimp (26 to 30 per pound), peeled, deveined, and tails removed

Why This Recipe Works

Coconut milk spiked with lime zest acted both as a dressing for pineapple coleslaw and as a sauce for sautéed shrimp.

Before You Begin

We like to garnish these tostadas with fresh cilantro leaves and serve them with hot sauce.

Instructions

Combine coconut milk, lime zest, ¾ teaspoon salt, and cayenne in bowl. Reserve ¼ cup coconut milk mixture. Stir lime juice into remaining coconut milk mixture. Add coleslaw mix, pineapple, and jalapeño and toss to combine. Season with salt to taste; set aside. Mash avocados and remaining ¼ teaspoon salt with fork in separate bowl; set aside.

Heat oil in medium saucepan over medium heat to 350 degrees. Using fork, poke each tortilla 3 or 4 times. Fry 1 tortilla until crisp and lightly browned, 1 to 2 minutes, flipping tortilla halfway through frying. Transfer to paper towel–lined plate and let drain, then season with salt to taste. Repeat with remaining tortillas.

Pat shrimp dry with paper towels. Combine shrimp and reserved coconut milk mixture in 12-inch nonstick skillet. Cook over medium-high heat, stirring occasionally, until shrimp are pink and cooked through, about 5 minutes; transfer to plate. Spread avocado evenly on tostada shells. Divide slaw and shrimp evenly among tostadas. Serve.