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!)