These tropical tostadas hit all the palate’s pleasure centres: spicy, sweet, sour and crunchy.
3 limes, juiced
1 tbsp sugar
1/2 tsp salt
4 cups bagged coleslaw mix (undressed)
1 pound raw, shelled shrimp
2 tsp chipotle chili powder
1 tsp salt
2 tsp canola oil
1 cup finely diced mango
1 cup finely diced jicama
1/2 cup finely diced red onion
1/2 cup finely chopped cilantro
8 large (5-inch) corn tostadas (such as Charras brand)
Combine lime juice, sugar and salt in a small bowl. Mix well. Pour about half of this dressing over coleslaw mix and set aside, stirring occasionally.
Season shrimp on both sides with chili and salt. Heat a non-stick pan on high. Add oil and sear shrimp until just opaque, about 2 minutes per side. Set aside.
Combine mango, jicama and red onion. Add remaining lime dressing and mix well.
To assemble, drain coleslaw mix and scatter over the bottom of 8 tostadas. Lay several cooked shrimp overtop, then a spoonful of mango salsa. Sprinkle with cilantro and serve.