Zesty Shrimp Tostadas with Cabbage and Corn Slaw

Ingredients

• 8 corn tortillas
• 2 tsp. canola oil
• 2 tbsp. fresh lemon juice
• 2 tbsp. fresh orange juice
• 1 tsp. honey
• kosher salt
• Pepper
• 1/4 head purple cabbage
• 1/4 c. fresh corn kernels
• 1 tbsp. olive oil
• 1 lb. shrimp
• 3/4 tsp. ancho chili powder
• 1/2 tsp. ground coriander

Instructions

1. Heat oven 425 degrees F. Brush the tortillas with canola oil.
2. Place on baking sheets and bake until just crisp, about 8 minutes, flipping halfway through.
3. Transfer to a paper towellined wire rack to cool and harden.
4. Meanwhile, in a medium bowl, whisk together the lemon and orange juices, honey, and 1/2 teaspoon each salt and pepper.
5. Add the cabbage and corn and toss to coat.
6. Heat the olive oil in a large skillet over medium-high heat.
7. Season the shrimp with ancho chili powder, coriander, and 1/2 teaspoon salt.
8. Add the shrimp mixture to the skillet and cook, tossing occasionally, until opaque throughout, about 3 minutes.
9. Top the tostadas with the shrimp mixture and the cabbage and corn slaw.