Chipotle Shrimp Tostadas With Mango Slaw & Avocado Relish

Chef notes

This recipe is inspired by the tropical flavors I grew up eating in Miami. During mango season, I'm always looking for ways to use them. Here, sweet mango slaw pairs perfectly with smoky shrimp. I also served a version of these tostadas on my very first food truck, so they bring back a lot of memories while still being one of my favorite easy summer meals.

Technique tip: Shrimp cooks very quickly; remove them from the heat as soon as they turn pink and opaque to keep them juicy and tender.

Swap options: Swap the shrimp for chicken thighs, mahi-mahi or even grilled tofu. Store-bought tostada shells can be used instead of frying your own.