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Chris Young/The Globe and Mail

These tropical tostadas hit all the palate's pleasure centres: spicy, sweet, sour and crunchy.

Servings: 8

Ready time: 20 minutes

Ingredients

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)

Method

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.

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