Shrimp Tostadas with Herbed Mojo de Ajo Slaw

healthyish chile garlic lime juice orange juice shrimp tortillas sugar coriander cumin cabbage mint oregano chive

Rick Martinez

Makes 6

Source

Ingredients

2 guajillo or New Mexico chiles, cut into thin strips

1 garlic clove, grated

1 tablespoon fresh lime juice

1 tablespoon fresh orange juice

1 tablespoon olive oil

1 teaspoon kosher salt

¼ teaspoon freshly ground pepper

1 pound large shrimp, peeled, deveined

6 corn tortillas

½ cup olive oil, divided

6 garlic cloves

1 habanero chile, stemmed, seeded, quartered

¼ cup plus 2 tablespoons fresh lime juice

¼ cup plus 2 tablespoons fresh orange juice

1 teaspoon sugar

¼ teaspoon ground coriander

¼ teaspoon ground cumin

Kosher salt, freshly ground pepper

¼ small head of cabbage, thinly sliced

½ cup mint leaves

½ cup parsley leaves with tender stems

2 tablespoons chopped oregano leaves

¼ cup finely chopped chives, plus more

Method

Whisk chiles, garlic, lime juice, orange juice, oil, salt, and pepper in a medium bowl. Add shrimp, toss to coat, and chill, uncovered, at least 30 minutes and up to 1 hour.

While shrimp is marinating, preheat oven to 450°. Brush tortillas with 1 Tbsp. oil on both sides and arrange on a rimmed baking sheet. Bake until golden brown in spots and crisp, about 10 minutes. Let cool.

Meanwhile, heat remaining 7 Tbsp. oil in a small saucepan over low and cook garlic, stirring occasionally, until soft and golden in spots, 10–15 minutes. Let cool slightly. Transfer garlic and oil to a blender and add chile, lime juice, orange juice, sugar, coriander, and cumin. Blend until smooth. Season liberally with salt and pepper.

Heat a large skillet over high and cook shrimp until lightly browned and just cooked through, about 1 minute per side. Transfer to a medium bowl.

Toss cabbage and ⅓ cup mojo in a medium bowl; season with salt and pepper. Toss in mint, parsley, oregano, and ¼ cup chives just before assembling.

Place a small mound of slaw on tortilla and top with shrimp. Drizzle more mojo over shrimp, then top with chives.