Taco Tuesday you say? Normally I would go hell yes, but I am tooting a different tune today and going to throw a change up… TOSTADA TUESDAY. Can we make this a thing please?!
Yep, it’s happening.
Since it’s Cinco de Mayo on Sunday and i’m a sucker for any holiday that’s filled with margs and guacamole (and now tostadas), I thought I would share this sexy little number I made last week.
I’ll start with this:
– creamy guacamole – yes.
– tangy limey cabbage – yes.
– warm crunchy tortilla as the vessel – yes.
– spicy adobo shrimp – yes. yes. yes!!
Normally when I am craving Mexican food, I want juicy shredded barbacoa tacos or chicken stuffed poblanos covered in homemade enchilada sauce. I normally don’t go with seafood when I’m thinking of tacos, which is madness! These little shrimpy’s have changed my ways. I have always loved chipotle peppers in adobo sauce. It’s smoky, a little tangy, and it’s got a kick that will knock you into next Thursday! I blended a whole can of chilies in adobo including the sauce with a little honey, garlic, and lime juice and it is amor puro 🥰
If you don’t want it quite as spicy you can use 1-2 chilies instead of the whole can. You do you. I personally like when my mouth is a cave of fire and only a marg can put out the flame. For all of my spicy food lovers, I seriously wish I could e-funnel these into your mouth holes right at this very second. I promise these will be your ticket to ‘de mayo’ bliss! Mix up a batch of mango cilantro or blackberry jalapeño margaritas to go alongside these tostados and have yourself a little fiesta this weekend. You deserved it sister!
Spicy Shrimp Tostadas
serving size – 6 tostadas
– 6 tostadas (buy them pre made or you can bake corn tortillas yourself!)
– 2 avocados
– 2 limes
– Cole slaw mix or any finely chopped green or purple cabbage
– a large handful of chopped cilantro
-1 pound shrimp, peeled and deveined
– 1 12 oz can of chipotle peppers in adobo sauce
– 3 garlic cloves
– 1 tablespoon of honey
– salt and pepper to taste
What to do
Make the guacamole – Mash two avocados, with the juice of half of a lime, 1 garlic clove minced, a sprinkle of cilantro, and salt & pepper to taste.
Mix finely chopped cabbage or coleslaw mixture with half of a squeezed lime, a generous sprinkle of chopped cilantro, and salt & pepper to taste.
In a blender, combine chipotle peppers and their sauce with the 2 cloves of garlic, 1 tablespoon of honey, and the juice of 1 squeezed lime. Blend until you have a smooth sauce.
In a large mixing bowl, toss peeled shrimp with adobo sauce. You might have a lot of extra sauce, save that!
In a large skillet, heat a a tablespoon of olive oil over medium-high heat. Shake off excess adobo sauce from shrimp slightly then place in skillet and sear on one side and then flip and cook only 30 more seconds or so. Remove from pan.
If there was any leftover adobo sauce left in the mixing bowl, add it to the skillet and reduce it down for a couple minutes stirring fairly often until a thicker glaze starts to form. Pour it over the shrimp and toss to coat.
Head the tostados for 3-5 minutes in a warm oven.
To assemble: layer guac on top of the tostada, then add the cabbage mixture, and then 3-4 shrimp!