Salsa Verde Shrimp Tostadas
4 (6-inch) corn tortillas
3 tablespoons reduced-fat mayonnaise
1 tablespoon grated lime zest
2 tablespoons lime juice
1 tablespoon Cholula Green Pepper sauce
1 teaspoon honey
1/2 teaspoon salt
1 (10-ounce) bag tri-color cole slaw mix with purple
1 ripe mango, peeled, halved, seeded, and cut into 1/2-inch chunks
1/2 cup loosely packed fresh cilantro leaves plus extra for garnish
20 medium shrimp, peeled and deveined
2 tablespoons Cholula Green Pepper sauce
1 teaspoon olive oil
Heat a small nonstick skillet over medium heat. Add the tortillas, 1 at a time, and cook until lightly toasted and crisp, about 2 minutes on each side.
Whisk together the mayonnaise, lime zest, lime juice, Cholula Green Pepper sauce, honey, and 1/4 teaspoon salt in a large bowl. Add the cole slaw, mango, and cilantro; toss to coat well. .
Coat the shrimp with the Cholula Green Pepper sauce and the remaining 1/4 teaspoon salt. Heat the oil in a medium nonstick skillet over medium-high heat. Add the shrimp, in batches, and cook, turning occasionally, until just opaque in center, 2 – 3 minutes.