Shrimp Tostadas With Herbed Mojo de Ajo Slaw

Name: Shrimp Tostadas With Herbed Mojo de Ajo Slaw
Yield: Makes 6
Ingredients: 2 guajillo or New Mexico chiles, cut into thin strips; 1 garlic clove, grated; 1 tablespoon fresh lime juice; 1 tablespoon fresh orange juice; 1 tablespoon olive oil; 1 teaspoon kosher salt; ¼ teaspoon freshly ground pepper; 1 pound large shrimp, peeled, deveined; 6 corn tortillas; ½ cup olive oil, divided; 6 garlic cloves; 1 habanero chile, stemmed, seeded, quartered; ¼ cup plus 2 tablespoons fresh lime juice; ¼ cup plus 2 tablespoons fresh orange juice; 1 teaspoon sugar; ¼ teaspoon ground coriander; ¼ teaspoon ground cumin; Kosher salt, freshly ground pepper; ¼ small head of cabbage, thinly sliced; ½ cup mint leaves; ½ cup parsley leaves with tender stems; 2 tablespoons chopped oregano leaves; ¼ cup finely chopped chives, plus more

By Rick Martinez

April 10, 2017

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Alex Lau

The shrimp is even better when it’s grilled. And if you go to the trouble of firing up the grill, throw the tortillas on and turn these into summertime tacos.

Recipe information

Yield
Makes 6

Ingredients

Shrimp

2 guajillo or New Mexico chiles, cut into thin strips

1 garlic clove, grated

1 tablespoon fresh lime juice

1 tablespoon fresh orange juice

1 tablespoon olive oil

1 teaspoon kosher salt

¼ teaspoon freshly ground pepper

1 pound large shrimp, peeled, deveined

Mojo de Ajo and Assembly

6 corn tortillas

½ cup olive oil, divided

6 garlic cloves

1 habanero chile, stemmed, seeded, quartered

¼ cup plus 2 tablespoons fresh lime juice

¼ cup plus 2 tablespoons fresh orange juice

1 teaspoon sugar

¼ teaspoon ground coriander

¼ teaspoon ground cumin

Kosher salt, freshly ground pepper

¼ small head of cabbage, thinly sliced

½ cup mint leaves

½ cup parsley leaves with tender stems

2 tablespoons chopped oregano leaves

¼ cup finely chopped chives, plus more

Preparation

Shrimp
Step 1
Whisk chiles, garlic, lime juice, orange juice, oil, salt, and pepper in a medium bowl. Add shrimp, toss to coat, and chill, uncovered, at least 30 minutes and up to 1 hour.
Mojo de Ajo and Assembly
Step 2
While shrimp is marinating, preheat oven to 450°. Brush tortillas with 1 Tbsp. oil on both sides and arrange on a rimmed baking sheet. Bake until golden brown in spots and crisp, about 10 minutes. Let cool.
Step 3
Meanwhile, heat remaining 7 Tbsp. oil in a small saucepan over low and cook garlic, stirring occasionally, until soft and golden in spots, 10–15 minutes. Let cool slightly. Transfer garlic and oil to a blender and add chile, lime juice, orange juice, sugar, coriander, and cumin. Blend until smooth. Season liberally with salt and pepper.
Step 4
Heat a large skillet over high and cook shrimp until lightly browned and just cooked through, about 1 minute per side. Transfer to a medium bowl.
Step 5
Toss cabbage and ⅓ cup mojo in a medium bowl; season with salt and pepper. Toss in mint, parsley, oregano, and ¼ cup chives just before assembling.
Step 6
Place a small mound of slaw on tortilla and top with shrimp. Drizzle more mojo over shrimp, then top with chives.

Recipe information

Ingredients

Shrimp

Mojo de Ajo and Assembly

Preparation

Shrimp

Step 1

Mojo de Ajo and Assembly

Step 2

Step 3

Step 4

Step 5

Step 6

Recipe notes