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.

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!