Lately I’ve been more than a little obsessed with tequila. Something about it reminds me of sipping cold margaritas on a hot, sandy beach -a welcomed memory during the coldest month of the year. I love winter comfort foods, but sometimes I need a break from heavy beefs and stews.
Traditionally, tostadas are prepared with pork or chicken, refried beans, cheese, and all sorts of other fattening, but delicious, goodies stacked on top of a fried corn tortilla. I decided to lighten mine up a bit by omitting the beans and cheese, using shrimp as the protein, and adding massive amounts of flavor with the sweet honey-slaw, spicy homemade pico de gallo, and a dash of Tabasco. Even my seriously carnivorous husband loves this dish, -so much in fact he requested it twice in the same week! (Yes, I am seriously patting myself on the back right about now!)
This is one of my favorite dishes at the moment. Not only is it unbelievably tasty, it’s actually pretty easy to make! I know the recipe may look a bit daunting at first glance, but trust me. It’s super simple and fairly quick to put together, plus the only thing you’re actually cooking is the shrimp, which only takes a few minutes. The whole thing only takes me about a half hour or 45 minutes to prepare (plus marinating time). Not bad. Plus, the ingredients are easy to find at just about any grocery store. A major plus for those of us who don’t live near a Wegmans or Whole Foods.
Because I’m lazy and I hate frying things, I use pre-made tostadas. You can buy them in most major grocery stores. They’re usually near the tortillas in the latin food aisle. Of course, if you want to be fancy about things or you can’t find pre-made tostadas, you can always make your own tostadas by frying or baking corn tortillas until hard. Also, if you prefer, you can heat up the pre-made tostadas in the oven for a few minutes right before serving to give it the almost-homemade effect.
Feel free to throw whatever toppings you like on here. Variations to consider are maybe adding cotija cheese or crumbled queso fresco on top. Instead of avocados, you could try homemade guacamole. You could even add mango to the Pico de Gallo if that’s your thing. Play around with it. The variations are endless!
Makes: About 8 Tostadas
Active Time: 30 Minutes
Total Time: About 1 hour
- 2 tbsp Olive Oil
- 2 tbsp Lime Juice
- 3 tbsp Silver Tequila (I like Camarena)
- 2 cloves Garlic, minced
- 1 tbsp Cilantro, finely chopped
- 1/2 tsp Chili Powder
- 2 lbs Raw Shrimp, peeled and deveined
- 2 tbsp white vinegar
- 1/4 cup honey
- Salt and Pepper to taste
- 3 tbsp Cilantro, coarsely chopped
- 1 8 oz bag Shredded Red Cabbage
Pico de Gallo:
- 1 Tomato, chopped
- 3 Jalapeños, finely diced
- 1/2 Red Onion, finely diced
- 2 tbsp Cilantro, coarsely chopped
- 2 tbsp Lime Juice
- Salt to taste
- About 8 to 10 pre-made Tostadas
- Sour Cream
- 1 or 2 Avocados, sliced
- Chipotle Tabasco Sauce (optional)
Prepare the marinade for the shrimp: Combine 1 tbsp olive oil and the next 5 ingredients (lime juice through chili powder) in a large ziplock bag and shake to mix thoroughly. Add shrimp to bag. Shake bag to coat shrimp with the marinade. Allow shrimp to marinate in the refrigerator for at least 30 minutes, turning once.
While the shrimp is marinating, prepare the honey slaw: Wisk vinegar, honey, and pepper together in a medium bowl until combined. Add shredded radishes to bowl and toss to coat. Place slaw in refrigerator until ready to serve. Add cilantro just before serving.
Make Pico de Gallo: Chop vegetables (tomatoes, jalapeños, onions, and cilantro). Combine in a medium bowl. Add lime juice and salt to taste. Refrigerate until ready to serve.
Heat the remaining tablespoon of oil in skillet over medium-high heat. Cook shrimp 5-10 minutes or until pink, stirring occasionally. Remove from heat. Season with salt and pepper.
To serve: Spread a layer of sour cream over the tostada. Place shrimp on top of sour cream. Spoon pico de gallo and honey slaw on top of shrimp. Top with avocado slices and a couple dashes of Tabasco. Enjoy!