Shrimp and Roasted Carrot Tostadas with Crunchy Slaw and Chipotle Crema
Tostadas have everything—crispy tortillas, hearty toppings, and crunchy slaw—so it's no wonder we love to play around with them! This seafood version features seared shrimp and carrots spiced with an unbeatable combination of chili powder, cumin, and dried oregano. The shrimp and roasted carrots are piled high on cheese-laden tortillas, topped with a lime-dressed cabbage slaw, and finished with a dollop of silky chipotle crema. Get ready to swoon...
- 1 1/2 pounds rainbow carrots
- 1/4 ounce cilantro
- 2 limes
- 1 red onion
- 1 teaspoon chili powder
- 2 teaspoons ground cumin
- 1 teaspoon dried oregano
- 4 ounces mayonnaise
- 1 teaspoon chipotle paste
- 3/4 cup shredded green cabbage
- 1 cup shredded red cabbage
- 1 1/4 pounds shrimp
- 12 corn tortillas
- 2/3 cup queso fresco
- olive oil
- kosher salt
- black pepper
Preheat oven to 450°F. Rinse carrots, halve lengthwise, then cut crosswise into .5-inch half-moons. Rinse cilantro and roughly chop leaves, discarding stems. Halve limes. Peel onion and thinly slice into rings.
On a baking sheet, toss carrots and onion with half of spice mix, 2 tablespoons olive oil, and .5 teaspoon salt. Arrange in a single layer—if space is tight, transfer half to a separate baking sheet. Roast until tender, 10-12 minutes.
While vegetables roast, in a small bowl, stir together mayonnaise, chipotle paste (skip or use half for less heat), juice of 1 lime, .125 teaspoon salt, and black pepper as desired. Set aside. Place slaw mix in a medium bowl and sprinkle over .125 teaspoon salt. Using your hands, massage until cabbage begins to soften, about 1 minute. Then, add juice of remaining lime and 1 tablespoon olive oil and toss to coat. Set aside.
Pat shrimp dry with paper towel and season all over with remaining spice mix, .75 teaspoon salt, and black pepper. Heat 2 tablespoons olive oil in a large pan over medium heat. When oil is shimmering, add shrimp and cook, stirring occasionally, until opaque and just pink, 6-8 minutes total. Using a slotted spoon, transfer shrimp to a plate and set aside (see Recipe Tip). Wipe pan clean for the next step.
Place pan from shrimp over medium-high heat and add 2 tablespoons olive oil. When oil is shimmering, add tortillas in a single layer, working in batches as needed, and fry until golden and crisp, about 2 minutes per side. Transfer to a paper towel-lined plate to drain, and immediately sprinkle queso fresco over top.
Divide tostadas among serving plates and top with roasted carrots and onion and shrimp. Drizzle over chipotle crema, top with crunchy slaw, and garnish with cilantro. Dig in!
All recipe ingredients should be cooked to a safe internal temperature according to USDA guidelines. After preparing a recipe, please store any leftovers in the refrigerator.