Zesty Shrimp Tostadas with Cabbage and Corn Slaw

• 8 corn tortillas
• 2 tsp. canola oil
• 2 tbsp. fresh lemon juice
• 2 tbsp. fresh orange juice
• 1 tsp. honey
• kosher salt
• Pepper
• 1/4 head purple cabbage
• 1/4 c. fresh corn kernels
• 1 tbsp. olive oil
• 1 lb. shrimp
• 3/4 tsp. ancho chili powder
• 1/2 tsp. ground coriander

1. Heat oven 425 degrees F. Brush the tortillas with canola oil.
2. Place on baking sheets and bake until just crisp, about 8 minutes, flipping halfway through.
3. Transfer to a paper towellined wire rack to cool and harden.
4. Meanwhile, in a medium bowl, whisk together the lemon and orange juices, honey, and 1/2 teaspoon each salt and pepper.
5. Add the cabbage and corn and toss to coat.
6. Heat the olive oil in a large skillet over medium-high heat.
7. Season the shrimp with ancho chili powder, coriander, and 1/2 teaspoon salt.
8. Add the shrimp mixture to the skillet and cook, tossing occasionally, until opaque throughout, about 3 minutes.
9. Top the tostadas with the shrimp mixture and the cabbage and corn slaw.

corn tortillas, canola oil, lemon juice, orange juice, honey, kosher salt, pepper, purple cabbage, fresh corn kernels, olive oil, shrimp, ancho chili powder, ground coriander

Taken from www.delish.com/recipefinder/zesty-shrimp-tostadas-cabbage-corn-slaw-recipe-wdy0514 (may not work)