Ingredients
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1 pound wild-caught Gulf shrimp
thawed
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½ teaspoon kosher salt
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½ teaspoon ground cumin
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½ teaspoon garlic powder
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Juice and zest of one lime
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2 tablespoons olive oil
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3 cups thinly shredded green cabbage
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1 15-ounce can black beans
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½ cup salsa verde
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8 tostada shells
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¼ cup sour cream
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2 radishes
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Cilantro
for garnish
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Hot sauce
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Lime wedges
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