Hard Bread Dinner Salad

Shrimp Tostadas

Name: Shrimp Tostadas
Prep time: 29 min
Cook time: 70 min
Total time: 99 min
Yield: 4 servings
Cuisine: Unknown
Ingredients: 0.5 cups mayonnaise; 2 chipotles peppers in adobo sauce , minced; 0.33 cups lime juice; 1 tablespoon honey; 1 tablespoon avocado oil; 1 teaspoon ground cumin; 0.25 teaspoons salt , or to taste; 1 package shredded cabbage , 8 ounce

Total Time

1h 39m

29m prep · 70m cook

Servings

4 people

Rating

—

Difficulty

Hard

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Salad, side, main dish, and bread all in a little stack? Yes, please! Make that two! The slaw, refried black beans, and shrimp stack up on crispy tostada shells for a fun and tasty dinner. If your family likes milder heat, use only one chipotle pepper, and omit the cayenne.

Ingredients

0.5 cups mayonnaise
2 chipotles peppers in adobo sauce , minced
0.33 cups lime juice
1 tablespoon honey
1 tablespoon avocado oil
1 teaspoon ground cumin
0.25 teaspoons salt , or to taste
1 package shredded cabbage , 8 ounce

Instructions

1

Combine mayonnaise, minced chipotle peppers, lime juice, honey, avocado oil, 1 teaspoon cumin, and salt to taste for the slaw in a large bowl. Stir until well blended. Add shredded cabbage and toss to coat. Refrigerate until ready to use.
2

Combine water, sofrito base, and cayenne pepper in a large skillet for the slaw. Bring to a boil over medium heat. Add shrimp to the boiling liquid, bring back to a boil, and cook until shrimp turn white and peachy-pink, and make a "C" shape, 3 to 5 minutes. Using a slotted spoon or spider, remove shrimp from the cooking liquid immediately.
3

Set an oven rack about 6 inches from the heat source and preheat the broiler. Line a baking tray with aluminum foil.
4

Stir refried beans, smoked paprika, 1/2 teaspoon cumin, and garlic granules together in a bowl for the tostadas. Spread each tostada shell with bean mixture, 1 to 2 tablespoons per tostada, or to taste. Sprinkle queso fresco crumbles evenly on each tostada. Place tostadas on the prepared baking tray in a single layer.
5

Broil under the preheated broiler until cheese begins to melt, 1 to 2 minutes. Watch that tostada shells do not burn.
6

Place about 1/2 cup of the prepared slaw on each tostada. Top with chopped cilantro to taste. Add three shrimp per tostada, and drizzle crema over all. Serve with lime slices, if desired.