Shrimp Tostadas with Rhubarb Radish Slaw
Fresh rhubarb adds a sweet, tart bite to this raw radish slaw.
15 mins
6 Serving(s)
Ingredients
- 3/4 lb. Schnucks 31–40 ct. cooked shrimp (peeled)
- 4 tbsp. olive oil, divided
- 2 tsp. TajÃn seasoning
- 2 tbsp. honey
- 1 lime, zest and juice
- 1 1/2 cups julienned radish
- 1 1/2 cups thinly sliced rhubarb
- 2 thinly sliced shallots (or 1/4 red onion)
- 3/4 cup Schnucks fresh guacamole
- 6 corn tostadas
- 1/4 cup fresh chopped cilantro
- salt and pepper, to taste
Instructions
- In a medium bowl combine cooked shrimp, 1 tablespoon olive oil and TajÃn seasoning; set aside.
- In another medium bowl whisk together 3 tablespoons olive oil, honey and lime zest and juice. Add radish, rhubarb and shallots (or red onion) to honey mixture and toss to combine. Season to taste with salt and pepper.
- Evenly spread guacamole among corn tostadas. Top each with prepared shrimp and slaw. Sprinkle with cilantro and serve.
Nutrition Facts
291 Calories Per ServingFat: 17gSaturated Fat: 3gCholesterol: 120mgSodium: 978mgCarbohydrates: 22gFiber: 5gSugars: 7gProtein: 15gActual nutritional values may vary depending on specific ingredients used and/or modifications to the recipe