Cuban shrimp mojo tostadas with red cabbage slaw
Gluten Free, Dairy Free, Soy Free
30 – 40 Minutes
A potent blend of citrus, garlic, herbs, and spices, Cuban mojo is a beloved seasoning for shellfish, pork, and chicken. Here it doubles as a marinade and a glaze for shrimp. The resulting tostadas, or open-faced tacos, are packed with authentic flavors—the kind of flavors you might find in a paladar, or small family-run restaurant in a private home in Havana.
- 10 ounces wild Gulf shrimp
- Sun Basket mojo marinade (lime juice - orange juice - olive oil - yellow onion - fresh garlic - dried oregano - Aleppo chile - salt - cumin)
- 3 ounces red cabbage
- 1 shallot
- 2 or 3 red radishes
- 1 lime
- Fresh cilantro
- 1 ounce shredded carrots
- 6 Mi Rancho 100% corn tortillas
- 1 red bell pepper
- ½ cup cooked black beans
- 1 dried bay leaf
Marinate the shrimp
- Rinse the shrimp; drain on a paper-towel-lined plate and pat dry. Cut in half crosswise or coarsely chop.
- Divide the mojo marinade into two equal portions, one for the marinade and one for the sauce.
While the shrimp marinate, prepare the slaw.
Make the red cabbage slaw
- Cut away any core from the cabbage; thinly slice the cabbage.
- Peel and thinly slice the shallot.
- Trim the ends from the radishes. Cut them in half, then cut the halves into thin half-moons.
- Juice half the lime; cut half into wedges for garnish.
- Coarsely chop the cilantro; set aside half for garnish.
Crisp the tortillas
Cook the shrimp and sauce
- Remove the stem, ribs, and seeds from the red bell pepper. Thinly slice the bell pepper lengthwise, then cut in half crosswise.
- Rinse the black beans.
Nutrition per serving: Calories: 790, Protein: 32g, Total Fat: 49g, Monounsaturated Fat: 35g, Polyunsaturated Fat: 7g, Saturated Fat: 5g, Cholesterol: 215mg, Carbohydrates: 44g, Fiber: 10g, Sugar: 10g, Added Sugars: 0g, Sodium: 830mg