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Shrimp Tostadas


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Shrimp Tostadas

Servings 3-4 tostadas

3-4 Tostada Shells (Baked by Charras)
1 cup of purple cabbage, shredded

For Avocado Salsa
1 Roma Tomato, diced
½ Red Jalapeno Pepper, minced
¼ cup Cilantro, chopped
1 cup of Dino Kale, chopped
1 haas avocado, diced
1 lime, squeeze (or juice from 1 lime)
1 Tbsp of Olive Oil
1 pinch of sea salt
1 pinch of pepper

For Shrimp
½ lb pre-cooked, deveined fresh shrimp
4 stalks of Green onion, chopped
¼ cup of cilantro, chopped
¼ tsp Chile Lime Seasoning
Pinch of Sea Salt
Pinch of black pepper
1 Tbsp of Coconut Oil

In a bowl, add all avocado salsa ingredients, and with a fork or spoon mix well. Refrigerate while shrimp cooks
In a hot pan, add coconut oil, cilantro, and green onion and cook well for 1 minutes
Add fresh shrimp cooking evenly on both sides. Toss gently.
Add seasonings and continue to cook for 3-4 more minutes. Remove from heat
Assemble tostadas by placing one tostada, a layer of cabbage, shrimp, and lastly avocado salsa.
Enjoy with a nice Light Corona!

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