Shrimp Tostadas


  • 2 tbsp Cholula® Original Hot Sauce
  • 4 (6-inch) corn tortillas
  • 3 tbsp reduced-fat mayonnaise
  • 2 tbsp grated lime zest
  • 2 tbsp lime juice
  • 1 tsp honey
  • 1/2 tsp salt
  • 1 (10 ounce) bag tri-color cole slaw mix with purple
  • 1 ripe mango, peeled, halved, seeded, and cut into 1/2-inch chunks
  • 1/2 cup loosely packed fresh cilantro leaves plus extra for garnish
  • 20 medium shrimp, peeled and deveined
  • 1 tsp olive oil


Heat a small nonstick skillet over medium heat. Add the tortillas, one at a time, and cook until lightly toasted and crisp; about 2 minutes on each side.

Whisk together the mayonnaise, lime zest, lime juice, Cholula® Original, honey and 1/4 teaspoon salt in a large bowl. Add the cole slaw, mango and cilantro; toss to coat well.

Coat the shrimp with the Cholula® Original sauce and the remaining 1/4 teaspoon salt. Heat the oil in a medium nonstick skillet over medium-high heat. Add the shrimp in batches and cook, turning occasionally, until just opaque in center for 2 – 3 minutes.

Place one tortilla on each of 4 plates. Top with 1/4 of the cole slaw mixture and 1/4 of the shrimp. Garnish with a cilantro leaf and serve.