Mexican Shrimp Tostadas with Cilantro-Lime Slaw

>> Monday, October 22, 2012

I think I could eat these once a week and never tire of them.  I really, really love these tostadas and luckily so does everyone else in my family.  As good as shrimp, black beans, guacamole and cheese are, it's definitely the cilantro-lime slaw that elevates these tostadas into the realm of super awesomeness.  My family has some food sensitivities and this recipe is naturally gluten-free and for Finley, I simply omit the cheese.  Easy-peasy and everyone is happy!  If you aren't a shrimp fan, you can easily substitute chicken, pork, or beef or they're hearty enough to just serve them vegetarian.

Mexican Shrimp Tostados with Cilantro-Lime Slaw

for the shrimp:
2/3 lb small shrimp, peeled and deveined
1-2 tablespoons olive oil
1/2 teaspoon chili powder
1 teaspoon Tex-Mex seasoning (or a mixture of garlic powder, salt, pepper, Mexican oregano and cumin)

for the slaw:
1/2 bag cole slaw
3-4 tablespoons low-fat mayonnaise
1 lime, zest and juice
2-3 tablespoons cilantro
salt and pepper

for the tostadas:
12 tostada shells
1 store bought container good-quality guacamole (or make homemade)
2 cans black beans, drained and rinsed
2 oz crumbled Mexican or feta cheese
1 tomato, chopped

Early in the day, combine all of the shrimp ingredients together in a ziplock bag and gently mix well.  Refrigerate until ready to cook.  Then assemble all slaw ingredients (except salt and pepper) in a mixing bowl.  Season to taste with salt and pepper.  Refrigerate until ready to serve.

Preheat oven to 350 degrees.  Line two baking sheets with foil and arrange the 12 tostado shells on the baking sheets.  Cook the shells for 2-3 minutes to crisp them up.   Remove them and let cool until you can handle them.  Spread 1-2 tablespoons of guacamole on each tostada.  Evenly divide the black beans between the tostadas and then top the beans with cheese.  Bake 10-12 minutes or until heated through and the cheese is softened.

Meanwhile, heat a skillet over medium-high heat.  Cook shrimp, flipping halfway through, 2-3 minutes or until no longer pink.

Remove tostadas from oven.  Top with slaw, tomatoes and shrimp.  Serve immediately.


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