Crunch Time
"Learn to make Shrimp Tostada from Chef Drew Deckman of Deckman's en el Mogor...."
INGREDIENTS
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8 small corn tortillas
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For the Shrimp:
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2 medium carrots, roughly chopped
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1 yellow onion, roughly chopped
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1 fennel bulb, roughly chopped
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1 pound large shell-on shrimp
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For the Salad:
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6 radishes, halved and thinly sliced
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2 Serrano chiles, stemmed, with seeds removed, finely diced
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1 cup diced fennel
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1 ripe avocado, chopped
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1 pint cherry tomatoes, halved
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1 cup diced cucumbers
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½ cup diced white onion
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½ cup roughly chopped mint
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½ cup roughly chopped cilantro, plus more for garnish
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Juice from 6 limes
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Salt and pepper, to taste
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