Cuban shrimp mojo tostadas with red cabbage slaw
Paleo-Friendly, Gluten-Free, Dairy-Free, Soy-Free
30 – 40 Minutes
Easy to make, these family-friendly open-faced tacos are like ones you’d enjoy in a small restaurant out of someone’s home in Havana.
In your bag
- 1 pound shrimp
- Sun Basket mojo marinade (lime juice - orange juice - olive oil - yellow onion - fresh garlic - dried Mexican oregano - Aleppo chile - salt - cumin)
- 6 ounces red cabbage
- 1 shallot
- 2 or 3 red radishes
- 2 limes
- Fresh cilantro
- 2 ounces shredded carrots
- 12 Mi Rancho 100% corn tortillas
- 1 red bell pepper
- 1 dried bay leaf
- ¾ cup cooked black beans
Be sure to wash the cutting board (and your hands) after handling shrimp or other proteins before prepping vegetables or other ingredients on the same surface.
Protein: 28g (56% DV), Fiber: 12g (48% DV), Total Fat: 32g (49% DV), Monounsaturated Fat: 22g, Polyunsaturated Fat: 4.5g, Saturated Fat: 3g (15% DV), Cholesterol: 170mg (57% DV), Sodium: 580mg (24% DV), Carbohydrates: 56g (19% DV), Total Sugars: 10g, Added Sugars: 0g (0% DV). Not a significant source of trans fat.
Paleo-strict nutrition per serving: Calories: 470, Protein: 24g (48% DV), Fiber: 6g (24% DV), Total Fat: 30g (46% DV), Monounsaturated Fat: 22g, Polyunsaturated Fat: 4.5g, Saturated Fat: 3g (15% DV), Cholesterol: 170mg (57% DV), Sodium: 560mg (23% DV), Carbohydrates: 20g (7% DV), Total Sugars: 5g, Added Sugars: 0g (0% DV).