Exciting plans for Cinco De Mayo this Thursday, friends?  I’m pretty sure these could be one of my favorite new ways to celebrate..holy yum.  

I had a hard time giving this recipe a well-deserved name.

Smokey Shrimp Tostadas?  No, they really aren’t…theres not a corn tortilla involved, but instead, whole grain flour tortillas that, when you flash pan fry, come out to be the most flakey, buttery, perfectly crisp way to start this Cinco Party.

Smokey Shrimp Crisps?  I just couldn’t…because that name just sells these things far too short.   I mean yes, the smokey, garlicky shrimp is out of this world…but  I couldn’t leave out the lucious, sweet, crunchy, bright slaw.  I just couldnt.

Smokey Shrimp Crisps with Mango Slaw?  Yeah, fine.  But what about the smashed avocado?  If it wasn’t smeared all over the base of those perfectly fried tortillas I’m not even sure if this recipe would be gushable.

Smokey Shrimp + Avocado Crisps with Mango Slaw.  It works.  It’s detailed.  Perhaps too detailed but every single word in the title of this recipe is an integral part of the  fabulousness of the finished dish.

You start with that unbelievable perfectly-fried tortilla.  Smear on avocado thats been mashed with a little sea salt.  Pile on a sweet, crunchy, crisp slaw and then top it with the most simple-to-do-best-tasting-shrimp-ever.  The combo is unreal.   Magnificent.  Totally worthy of your Fiesta Meal Plan, you guys!

Smokey Shrimp + Avocado Crisps with Mango Slaw

notes: this is going to initially look like a lot of steps/ingredients but I assure you it’s a very simple one with help from pre-cut veggies, etc.  A few ways to get some of the ingredients made ahead of time:  marinate your shrimp the night before.  make the ‘dressing’ for the slaw a day or two before and then mix in the cabbage/mango before serving.  fry the tortillas up to a couple hours in advance.

Ingredients

For the Tortillas

1 Cup Sunflower Seed Oil (or other high heat cooking oil)

5 Tortillas, sliced in half

For the Shrimp

1 Pound Large Shrimp, peeled+ deveined + tail off

3 Tablespoons Olive Oil

2 Teaspoons Chili Powder

1/2 Teaspoon Kosher Salt

1/4 Teaspoon Onion Powder

1/4 Teaspoon Garlic Powder

For the Slaw

1/3 Cup Mayonnaise

2 Teaspoons Lime Juice

2 Teaspoons Honey

2 Teaspoons Apple Cider Vinegar

1/2 Teaspoon Kosher Salt

1/4 Teaspoon Smoked Paprika

1/8 Teaspoon Black Pepper

1 (10 Ounce Bag) Shredded Red Cabbage

1 (10 Ounce Bag) Shredded Green or White Cabbage

1 Ripe Mango, finely chopped

1/4 Cup Chopped Cilantro

2 Avocados, mashed + sprinkled with sea salt, for serving

Lime Wedges, for serving

Directions

For the Tortillas

Heat oil in a large skillet or dutch oven over medium high heat.  To see if oil is hot enough, gently dip one corner of a tortilla in the oil…if it begins bubbly and lightly frying right away its ready.  Place tortillas in the oil and cook, 2 at a time, for 30 seconds on each side or until golden brown and just crisp.  Drain on paper towels and set aside.

For the Shrimp

Combine all ingredients well in a bowl or resealable plastic bag and marinate for 30 minutes or up to 12 hours.  Heat a large cast iron skillet or grill over high heat.  Cook shrimp in an even layer until a nice char forms on the one side, about 1 minute.  Flip and cook until shrimp is no longer translucent.

For the Slaw

Whisk the mayonnaise, lime juice, honey, vinegar, salt, paprika and black pepper together in a large bowl.  Stir in the cabbage, mango and cilantro.

To Build The Crisps

Smear avocado on top of the fried tortilla.  Top with a generous portion of mango slaw and then top with shrimp.  Serve with a squeeze of lime, if desired.