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Ingredients
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Shrimp & Sauce
Tostadas & Toppings
Method
Shrimp & Sauce
- 1
Make datil-BBQ sauce
In a small bowl whisk together datil pepper jam or datil hot sauce (3 tbs), ketchup (2 tbs), apple cider vinegar (1 tbs), brown sugar (1 tbs), Worcestershire (1 tsp), smoked paprika (1 tsp), minced garlic (2 cloves), salt (1 tsp), black pepper (1/2 tsp) and lime juice (1 tbs) until smooth. Taste and adjust heat/sweetness: add more datil jam for heat or extra brown sugar for sweetness.
- 2
Cook shrimp
Pat shrimp dry with paper towels. Heat 2 tbs olive oil in a large skillet over medium-high heat until shimmering. Add shrimp in a single layer and sear 1–2 minutes without moving until the underside turns opaque and pink. Flip shrimp and pour 3–4 tbs of the prepared datil-BBQ sauce into the pan, tossing shrimp to coat. Continue cooking 1–2 minutes until shrimp are cooked through (internal temperature ~120–130°F, shrimp opaque and curled). Remove from heat and stir in another 1 tbs sauce if needed so shrimp are glazed but not swimming in sauce. Let rest 2 minutes.
Tostadas & Toppings
- 3
Prepare crema
In a small bowl combine 1/2 cup crema or sour cream with 1 tsp hot water and a pinch of salt. Whisk until smooth and slightly thinner than original crema so it will drizzle easily. Adjust consistency with additional water, 1/4 tsp at a time, if needed.
- 4
Assemble quick cabbage slaw
In a medium bowl toss shredded green cabbage (2 cups) with 1/4 cup chopped cilantro, 1/4 cup finely diced red onion, 1/4 tsp salt and a squeeze of half a lime (about 1/2 tbs) from the lime wedges. Massage the cabbage with your hands 30 seconds to soften slightly.
- 5
Warm tostada shells
Preheat oven to 350°F (175°C). Arrange 6 corn tostada shells on a baking sheet and warm 5–7 minutes until crisp and heated through. (Alternatively, heat in a dry skillet 1 minute per side or warm under broiler 30–60 seconds watching carefully.)
- 6
Assemble tostadas
Divide the cabbage slaw evenly among the 6 warmed tostada shells, making a thin bed. Top each with 4–5 glazed datil-BBQ shrimp (use all shrimp across the tostadas). Add diced tomato (about 1–2 tbs per tostada), sliced avocado (arrange slices), a sprinkle of crumbled cotija (about 1–2 tbs), and a few pickled jalapeño slices to each. Drizzle crema over each tostada and finish with additional chopped cilantro and a squeeze of lime wedge.
- 7
Serve
Serve immediately while tostadas are crisp and shrimp are warm. Provide extra datil-BBQ sauce and lime wedges on the side.