Shrimp Tostadas

Shrimp Tostadas

Shrimp Tostadas


Shrimp Tostadas

Course shrimp
Servings 8


  • 3 pounds Portico Classic Mexican Street Corn Breaded Shrimp
  • 24 (6-inch) Casa Solana Classic flour tortillas Sysco Imperial nonstick cooking spray

Red Cabbage Slaw

  • 3 cups Imperial Fresh red cabbage julienned
  • 1 cup Imperial Fresh carrots julienned
  • ¼ cup Imperial Fresh cilantro leaves
  • 3 tablespoons Sysco Natural lime juice
  • 2 tablespoons Arrezzio Imperial olive oil
  • 1 tablespoon Sysco Classic granulated sugar
  • 1 teaspoon Sysco Classic kosher salt
  • ½ teaspoon Sysco Imperial ground black pepper

Lime Aioli

  • 2 each Imperial Fresh garlic cloves
  • 1 cup Sysco Imperial mayonnaise
  • 2 tablespoons Imperial Fresh lime zest
  • 1 tablespoon Sysco Natural lime juice


  • 1 cup queso fresco, crumbled
  • 8 each Imperial Fresh cilantro sprigs
  • 8 each Imperial Fresh lime wedges for garnish


  • Red Cabbage Slaw: Toss all ingredients in a bowl.Makes about 4 cups.
  • Lime Aioli: Purée all ingredients in a food processor.Makes about 1 cup
  • Tortillas: Spray both sides of tortillas with cooking spray;bake on sheet trays at 400°F until lightly browned and crisp,about 4 minutes.
  • To Serve, deep-fry a portion of Mexican Street Corn BreadedShrimp at 350°F until golden brown and opaque throughout,about 4 minutes. Top tortillas with red cabbage slaw, breadedshrimp and a dollop lime aioli; serve with queso fresco, cilantrosprigs and lime wedges.
Keyword aster recipes, Shrimp Tostadas, the edge
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