If you're tired of Taco Tuesdays, how about Tostada Tuesdays? If you really want to mix it up, how about using shrimp instead of chicken or beef? The toppings are up to you, just don't pile it too high or it will be difficult to eat and enjoy.
A layer of refried beans on the bottom will help hold all the toppings in place. People occasionally ask me why they never see avocado slices or guacamole with my Mexican dishes. Well, here's the deal. I'm one of the unfortunate few that are allergic to avocados. That's really a shame!
For this dish, I had large Gulf shrimp in the freezer. After they thawed, I rinsed them well and then cut them into thirds, just so they would be easier to eat on the flat tostadas.
We'll start with preparing and cooking the shrimp.
2 lbs. Gulf shrimp, shelled and deveined
2 T. taco seasoning
1 T. oil
Place shrimp in a large bowl and sprinkle on the taco seasoning. Using tongs, toss the shrimp to completely coat the shrimp.
Add the oil to a large skillet or wok over high heat. Cooking in batches (it took me four batches), add the shrimp to the wok and cook, stirring constantly, 3 - 4 minutes until shrimp are pink and opaque.
Remove the shrimp to a paper towel-lined plate or bowl and continue with batches until all the shrimp are cooked. See those browned bits on the shrimp? Tons of flavor right there!
Now it's time to build the tostada.
Heat the tostada(s) according to the package directions. Spread a layer of hot refried beans on the tostada. Next, how about some shredded cabbage and taco sauce? I then topped mine with a few shrimp, added a drizzle of sour cream, and shredded Mexican blend cheese. Some chopped cilantro and a slice of lime for spritzing over all this goodness are the finishing touches.
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