Ingredients

• 1 lb XL peeled deveined shrimp
• 1 tbsp olive oil
• 1 tablespoon Spicetribe Masa Mole Mexican Blend
• 2 cups finely shredded cabbage
• 2 tablespoons apple cider vinegar
• 1/2 teaspoon salt
• 1 bunch fresh cilantro
• 1/2 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

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Directions

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