Havana shrimp mojo tostadas with cabbage slaw

• Rinse and drain the shellfish. Pat dry on a paper-towel-lined plate. Cut the shellfish in half crosswise or coarsely chop.
• Set aside half the mojo marinade for the sauce.

• Juice half the lime; cut half into wedges for garnish. [Juice 1 lime; cut 1 lime into wedges.]

In a medium bowl, toss together the cabbage, lime juice, and 1 tablespoon [2 TBL] oil. Season to taste with salt and pepper. Let stand, stirring occasionally, while you prepare the rest of the meal.

• Remove 6 [12] tortillas from the package; save the rest for another use.

In a large frying pan over medium heat, warm 2 to 3 tablespoons oil until hot but not smoking. Working in batches, add the 6 [12] tortillas and cook, turning once, until crisp, 2 to 4 minutes per side. Transfer to a paper-towel-lined plate and season with salt. Add more oil between batches if needed. Wipe out the pan. 

• Rinse the black beans. Measure 1 cup [2 cups] beans; save the rest for another use.
• Scrape off any seeds from the roasted red peppers; thinly slice the peppers.
  

In the same pan used for the tortillas, warm 2 to 3 teaspoons oil over medium-high heat until hot but not smoking. Add the shellfish and marinade and cook, stirring occasionally, until firm and cooked through, 1 to 2 minutes for regular shrimp, 2 to 3 minutes for jumbo shrimp, and 2 to 4 minutes for scallops. Using a slotted spoon, transfer the shellfish to a clean medium bowl. 

Add the beans and remaining mojo marinade to the pan and bring to a boil, then reduce to a vigorous simmer. Add the roasted red pepper strips and cook, stirring occasionally, until the bean mixture has thickened, 3 to 4 minutes. Remove from the heat and season to taste with salt and pepper.