Almost nothing cooks faster than shrimp so if you're looking for a quick and easy meal, these shrimp tostadas are perfect. Crispy corn tortillas are topped with succulent shrimp and a zesty cream sauce flavored with lime zest and juice and honey. Before cooking, the shrimp are simply seasoned with salt and hot sauce for a kick of flavor. A mango slaw is served with the tostadas to add contrast in texture and flavor to the shrimp.
2 tbsp Cholula® Original Hot Sauce
4 (6-inch) corn tortillas
3 tbsp reduced-fat mayonnaise
2 tbsp grated lime zest
2 tbsp lime juice
1 tsp honey
1/2 tsp salt
1 (10 ounce) bag tri-color cole slaw mix with purple cabbage
1 ripe mango, peeled, halved, seeded, and cut into 1/2-inch chunks
1/2 cup loosely packed fresh cilantro leaves plus extra for garnish
20 medium shrimp, peeled and deveined
1 tsp olive oil
Heat a small nonstick skillet over medium heat. Add the tortillas, one at a time, and cook until lightly toasted and crisp; about 2 minutes on each side.
Whisk together the mayonnaise, lime zest, lime juice, Cholula® Original, honey and 1/4 teaspoon salt in a large bowl. Add the cole slaw, mango and cilantro; toss to coat well.
Coat the shrimp with the Cholula® Original sauce and the remaining 1/4 teaspoon salt. Heat the oil in a medium nonstick skillet over medium-high heat. Add the shrimp in batches and cook, turning occasionally, until just opaque in center for 2 – 3 minutes.
Place one tortilla on each of 4 plates. Top with 1/4 of the cole slaw mixture and 1/4 of the shrimp. Garnish with a cilantro leaf and serve.