Cuban shrimp mojo tostadas with red cabbage slaw

Paleo Friendly, Gluten Free, Dairy Free, Soy Free

4 Servings, 650 Calories/Serving

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.

Ingredients

  • 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

Chef's Tip: 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.


Instructions

1

Marinate the shrimp

Heat the oven to 250ºF.
  • Rinse the shrimp, then drain on a paper-towel-lined plate and pat dry. Cut the shrimp in half crosswise or into chunks.
  • Divide the mojo marinade into two equal portions, one for the marinade and one for the sauce.
In a medium bowl, combine the shrimp and half the mojo de ajo marinade and toss to coat. Set aside.
While the shrimp marinate, prepare the slaw.

2

Make the red cabbage slaw

  • Cut away any core from the cabbage; thinly slice the cabbage.
  • Peel and thinly slice the shallot.
  • Juice 1 lime.
  • Trim the ends from the radishes. Cut them in half, then cut the halves into thin half-moons.
  • Cut the remaining lime into wedges for garnish.
  • Coarsely chop the cilantro; set aside half for garnish.
In a medium bowl, combine the cabbage, shallot, radishes, shredded carrots, lime juice, half the cilantro, and 1 tablespoon oil and toss to coat. Season to taste with salt and pepper. Let the slaw stand while you prepare the rest of the meal.

3

Crisp the tortillas

In a large frying pan over medium heat, warm 3 to 4 tablespoons oil until hot but not smoking. Working in batches, add the tortillas and cook until crisp, 2 to 4 minutes per side. Transfer to a paper-towel-lined sheet pan and keep warm in the oven until serving. Wipe out the pan.

4

Cook the shrimp

  • Remove the stem, ribs, and seeds from the bell pepper. Thinly slice the pepper lengthwise, then cut the slices in half crosswise.
  • Rinse the black beans.
In the same pan used for the tortillas, warm 1 tablespoon oil over medium-high heat until hot but not smoking. Add the shrimp and cook, stirring occasionally, until firm and cooked through, 1 to 2 minutes. Using a slotted spoon, transfer the shrimp to a clean medium bowl. Do not clean the pan.

5

Make the sauce; warm the black beans

In the same pan used for the shrimp, add the bell pepper, bay leaf, and remaining mojo marinade. Bring to a boil, reduce to a vigorous simmer, and cook over medium-high heat, stirring occasionally, until the bell pepper is tender and the sauce is thickened, 3 to 4 minutes. Discard the bay leaf. Season the sauce to taste with salt and pepper. For any paleo diners, transfer some of the sauce to the bowl with the shrimp.
Add the black beans to the pan with the remaining sauce and cook until warmed through, 1 to 2 minutes.

6

Serve

Set out the tortillas, shrimp, black beans, remaining cilantro, and lime wedges and invite everyone to assemble their own tostadas. Serve the slaw on the side.

Kids can!
  • Juice the lime.
  • Make the slaw.
  • Set the table.
  • Serve the meal.
  • Help clean up.

Nutrition per serving: 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.
Contains: shellfish

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).

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