Shrimp Tostadas with Coconut and Pineapple Slaw

Name: Shrimp Tostadas with Coconut and Pineapple Slaw
Cuisine: Latin America & Caribbean, Mexican
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

Desserts or Baked Goods
Latin America & Caribbean
Mexican
Fruits & Vegetables
Fruit
Fish & Seafood
Weeknight

By Jessica Rudolph ･ Appears in Cook's Country February/March 2022

Shrimp cooked in coconut milk make the perfect tostada topping, along with a quick sweet and spicy slaw.

SERVES 4

TIME 45 minutes

Shrimp Tostadas with Coconut and Pineapple Slaw

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