Name: Shrimp Tostadas With Herbed Mojo de Ajo Slaw
Yield: Makes 6
Ingredients: 2 guajillo or New Mexico chiles, cut into thin strips; 1 garlic clove, grated; 1 tablespoon fresh lime juice; 1 tablespoon fresh orange juice; 1 tablespoon olive oil; 1 teaspoon kosher salt; ¼ teaspoon freshly ground pepper; 1 pound large shrimp, peeled, deveined; 6 corn tortillas; ½ cup olive oil, divided; 6 garlic cloves; 1 habanero chile, stemmed, seeded, quartered; ¼ cup plus 2 tablespoons fresh lime juice; ¼ cup plus 2 tablespoons fresh orange juice; 1 teaspoon sugar; ¼ teaspoon ground coriander; ¼ teaspoon ground cumin; Kosher salt, freshly ground pepper; ¼ small head of cabbage, thinly sliced; ½ cup mint leaves; ½ cup parsley leaves with tender stems; 2 tablespoons chopped oregano leaves; ¼ cup finely chopped chives, plus more

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Alex Lau

The shrimp is even better when it’s grilled. And if you go to the trouble of firing up the grill, throw the tortillas on and turn these into summertime tacos.

Recipe notes