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Shrimp Tostadas with Rhubarb Radish Slaw

Fresh rhubarb adds a sweet, tart bite to this raw radish slaw.

15 mins
6 Serving(s)
Shrimp Tostadas with Rhubarb Radish Slaw


  • 3/4 lb. Schnucks 31–40 ct. cooked shrimp (peeled)
  • 4 tbsp. olive oil, divided
  • 2 tsp. Tajín seasoning
  • 2 tbsp. honey
  • 1 lime, zest and juice
  • 1 1/2 cups julienned radish
  • 1 1/2 cups thinly sliced rhubarb
  • 2 thinly sliced shallots (or 1/4 red onion)
  • 3/4 cup Schnucks fresh guacamole
  • 6 corn tostadas
  • 1/4 cup fresh chopped cilantro
  • salt and pepper, to taste


  1. In a medium bowl combine cooked shrimp, 1 tablespoon olive oil and Tajín seasoning; set aside.
  2. In another medium bowl whisk together 3 tablespoons olive oil, honey and lime zest and juice. Add radish, rhubarb and shallots (or red onion) to honey mixture and toss to combine. Season to taste with salt and pepper.
  3. Evenly spread guacamole among corn tostadas. Top each with prepared shrimp and slaw. Sprinkle with cilantro and serve.

Nutrition Facts

291 Calories Per ServingFat: 17gSaturated Fat: 3gCholesterol: 120mgSodium: 978mgCarbohydrates: 22gFiber: 5gSugars: 7gProtein: 15g

Actual nutritional values may vary depending on specific ingredients used and/or modifications to the recipe