Tostadas are a delicious, but messy treat. For this recipe, they can easily be converted to tacos. Simply warm tortillas in oven for 1-2 minutes after completing steps.

Turn oven on to 425 degrees. Let preheat, at least 10 minutes. Thoroughly rinse any fresh produce and pat dry.

Drain shrimp thoroughly and pat dry.

In provided tray, combine shrimp, poblanos (use less if spice-averse), fajita seasoning, a pinch of salt, and 2 tsp. olive oil. Spread into an even layer.

Bake uncovered in hot oven until shrimp reach a minimum internal temperature of 145 degrees, 15-20 minutes.

While shrimp mixture bakes, poke tortillas with a fork all over, 10 times for each tortilla.

Place tortillas directly on oven rack in a single layer and toast in hot oven until golden-brown and crisp, 4-6 minutes.

While shrimp mixture and tortillas bake, continue recipe.

Halve lime. Cut one half into wedges and juice the other half.

Stem cilantro, reserving whole leaves.

In a mixing bowl, combine cabbage, 1 tsp. olive oil, cilantro, lime juice, and a pinch of salt and pepper.

Carefully remove tortillas and tray from oven. Drain any excess liquid from tray. Stir in butter (to taste). Tray and tortillas will be hot! Use a utensil and oven mitts.

To serve, top tortillas with an even layer of crema, shrimp, slaw, and cheese. Squeeze lime wedges over to taste. Bon appétit!