Flavorful Salpicón Shrimp Tostadas with Cilantro Serrano Sauce

Flavorful Salpicón Shrimp Tostadas with Cilantro Serrano Sauce

Dale Gray  @thedaleyplate


  • 1 lb XL peeled deveined shrimp
  • 1 tbsp olive oil
  • 1 teaspoon salt
  • 1 tablespoon @spicetribe Masa Mole blend
  • 2 cups finely shredded cabbage
  • 2 tablespoons apple cider vinegar
  • 1/2 teaspoon salt
  • 1 bunch fresh cilantro
  • 1/4 cup finely minced onion (I use white, any kind is great)
  • 1 stalk green onion, finely chopped
  • 1 medium lime
  • 1 medium avocado, peeled and diced
  • 1-2 tablespoons diced red bell pepper
  • 8 corn tortillas shallow fried until crisp and drained on a paper towel
  • To serve: A sprinkle of Masa Mole, lime wedges, a cold beer!
  • Cilantro serrano sauce
  • Cilantro stems (from bunch you trimmed, above)
  • juice of a lime
  • 1 large clove garlic
  • 1/2 teaspoon salt
  • 1/4 teaspoon cumin seeds
  • 1/2 seeded serrano pepper
  • 2 tablespoons sour cream
  • 4 tablespoons mayo or plain yogurt


  • Toss shrimp in olive oil, salt and spices then allow to sit for 10 minutes while prepping cabbage.
  • Combine cabbage with apple cider vinegar and salt in a small bowl, gently toss and set aside.
  • Sauté shrimp in a skillet with 1tbsp olive oil for 2-4 minutes until cooked.
  • Remove from the heat, roughly chop and add to a large bowl.
  • Divide the cilantro leaves and stems, set stems aside and chop the leaves.
  • Add chopped cilantro to bowl with shrimp along with the onion, green onion, zest and juice of the lime, avocado. Adjust seasoning.
  • In a blender or food processor, combine all the ingrediebnts for the sauce and blend until smooth.
  • 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.
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