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Bobby Flay's Blue Corn Tostadas with Shrimp, Salsa and Slaw

Nathan Congleton / TODAY

Chef notes

These tostadas serve up some serious crunch. The crispy blue corn tortillas get topped with fresh cabbage slaw, spicy tomato salsa and grilled shrimp giving them a ton of flavor and terrific texture.


Chipotle-Tomato Salsa
  • 5 plum tomatoes, core removed
  • Canola oil
  • Kosher salt and freshly ground black pepper
  • 1/4 cup finely chopped red onion
  • 1 clove garlic, chopped
  • 1-2 chipotle in adobo, chopped
  • 2 tablespoons red wine vinegar
  • 1 teaspoon clover honey
  • 1/4 cup cilantro leaves
Cabbage Slaw
  • 1/2 cup freshly squeezed lime juice
  • 1 teaspoon finely grated lime zest
  • 2 teaspoons granulated sugar
  • 1 teaspoon kosher salt
  • 1/4 teaspoon freshly ground black pepper
  • 1/2 small head green cabbage, finely shredded
  • 1/4 cup chopped cilantro leaves
  • 2 cups plus 2 tablespoons canola oil
  • 4 6-inch blue corn tortillas
  • Kosher salt and freshly ground black pepper
  • 20 large shrimp, peeled and deveined
  • 1 ripe Hass avocado, peeled, pitted and sliced
  • Cilantro leaves, for garnish
  • Lime wedges


For the chipotle-tomato salsa:


Preheat grill to high. Brush tomatoes with a few teaspoons of oil and season with salt and pepper. Grill until softened and charred on all sides, about 8 minutes.


Remove tomatoes to a bowl and let cool slightly. Remove the skin and transfer to bowl of food processor.


Add the onion, garlic, chipotle, vinegar, honey, cilantro and salt and pepper and pulse until coarsely chopped. Transfer to a bowl and let cool to room temperature.

For the cabbage slaw:

Whisk together the lime juice, zest, sugar, salt and pepper in a large bowl and toss to coat. Add the cabbage and cilantro and toss to combine. Let sit for 30 minutes before serving.

For the tostadas:


Line a sheet pan with paper towels. Heat 2 cups of oil in a medium sauté pan over medium heat until it begins to shimmer.


Fry the tortillas, one a time, until lightly golden brown and just crisp, about 20-30 seconds. Remove with tongs to the prepared sheet pan and sprinkle with salt. Repeat with the remaining tortillas.


Preheat the grill to high or a grill pan over high heat. Toss the shrimp in a bowl with the remaining 2 tablespoons of the oil and season with salt and pepper. Grill the shrimp until golden brown and slightly charred on both sides and just cooked through, about 4 minutes total. Remove the shrimp to a plate.

To serve:

Put a tortilla on a plate, top with a few slices of avocado, some of the slaw, then shrimp and top with salsa. Garnish with cilantro leaves and lime wedge.