Shrimp Tostadas with Coconut and Pineapple Slaw
Shrimp Tostadas with Coconut and Pineapple Slaw - Coconut milk, with lime zest, act as a dressing for pineapple coleslaw and shrimp sauce
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Ingredients
- ½ cup canned coconut milk
- 1 teaspoon grated lime zest plus 1 tablespoon juice
- 1 teaspoon table salt, divided
- ⅛ teaspoon cayenne pepper
- 2½ cups (7 ounces) shredded coleslaw mix
- 1 cup ¼-inch pineapple pieces
- 1 jalapeño chile, stemmed, seeded, and minced
- 2 ripe avocados, halved and pitted
- 1 cup vegetable oil, for frying
- 8 (6-inch) corn tortillas
- 1 pound large shrimp (26 to 30 per pound), peeled, deveined, and tails removed
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