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Grilled Shrimp Tostadas with Basil-Lime Blueberry Slaw

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Ingredients

• 5 Tablespoons canola or vegetable oil, plus more for brushing over tortillas, divided
• 6 Tablespoons lime juice, divided
• 2 teaspoons smoked paprika
• 1/2 teaspoon garlic powder
• 3/4 teaspoon kosher salt, or to preference
• 1-1/4 pound large shrimp, shelled, deveined, tails removed
• 4 cups shredded coleslaw mix (combination of red and green cabbage)
• 1 cup blueberries
• 2/3 cup sweet whole corn kernels
• 1/3 cup chopped green onion
• 6 Tablespoons chopped basil leaves, divided
• 1 Tablespoon honey
• 2-3 pinches cayenne pepper
• 6 small corn tortillas
• Mexican crema or sour cream, for serving
• Lime wedges, if desired for garnish

Instructions

1. Preheat grill to medium high heat.
2. In a small bowl, whisk together 3 tablespoons oil, 3 tablespoons lime juice, smoked paprika, garlic, and salt. In a large resealable bag, add shrimp and seasoned oil. Seal bag; toss gently to coat shrimp. Refrigerate 10 minutes.
3. Meanwhile, in a large bowl, toss coleslaw, blueberries, corn, onion, and 3 tablespoons basil leaves. In a small bowl, whisk together 2 tablespoons oil, 3 tablespoons lime juice, honey, and cayenne pepper. Season with kosher salt to taste. Add vinaigrette to coleslaw; toss to mix well. Set aside.
4. Lightly brush both sides of tortillas with canola oil. Place on grill rack. Grill each, flipping once, until grill marks appear. Transfer to a plate. Remove shrimp from marinade; discard marinade. Place shrimp on grill rack. Cook, flipping once, about 3-4 minutes or until just cooked through.
5. To serve, place grilled tortillas on individual plates or a large platter. Top each with blueberry coleslaw and grilled shrimp, dividing equally. Sprinkle with remaining 3 tablespoons basil. Serve with sour cream and lime wedges.

Notes