Step 1 -
Toss shrimp in olive oil, salt and spices then allow to sit for 10 minutes while prepping cabbage.
Step 2 -
Combine cabbage with apple cider vinegar and salt in a small bowl, gently toss and set aside.
Step 3 -
Sauté shrimp in a skillet with 1tbsp olive oil for 2-4 minutes until cooked.
Step 4 -
Remove from the heat, roughly chop and add to a large bowl.
Step 5 -
Divide the cilantro leaves and stems, set stems aside and chop the leaves.
Step 6 -
Add chopped cilantro to bowl with shrimp along with the onion, green onion, zest and juice of the lime, avocado. Adjust seasoning.
Step 7 -
In a blender or food processor, combine all the ingrediebnts for the sauce and blend until smooth.
Step 8 -
To serve, Top each tostada with some cabbage, followed by a few tablespoons of the chopped shrimp, spoon over the sauce and sprinkle more masa mole spice over + red pepper for color. You can sub tomatoes for the red pepper, but I like the flavor.
Save this recipe
Print this recipe