Havana shrimp mojo tostadas with cabbage slaw

In order to bring you the best organic produce, some ingredients may differ from those depicted.

Signature Sauce

Havana shrimp mojo tostadas with cabbage slaw

Gluten-Free, Soy-Free, Dairy-Free

2 Servings, 590 Calories/Serving

30 – 45 Minutes

Easy to make, these authentic-tasting, open-faced tacos remind us of ones you might enjoy at small home restaurants in Havana.

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In your bag

1 bag serves 2 (2 bags serve 4)
Sun Basket is proud to source the organic ingredients indicated below. On the rare occasion we are unable to meet our organic promise, we'll put a note in your bag.
  • Shrimp options:
  • 10 ounces wild Gulf shrimp
  • 10 ounces wild tail-on jumbo shrimp
  • Sun Basket mojo marinade (fresh orange juice - fresh lime juice - EVOO - fresh garlic - kosher salt - Aleppo chile flakes - onion - cumin - dried Mexican oregano)
  • 1 or 2 organic shallots
  • 2 or 3 organic radishes (about 2 ounces total)
  • 1 organic lime
  • 4 or 5 sprigs organic fresh cilantro
  • 3 ounces organic shredded red or other cabbage
  • 1 ounce organic shredded carrots
  • 6 Mi Rancho 100% corn tortillas
  • 1 organic red or other bell pepper
  • ½ cup cooked black beans
  • 1 dried bay leaf

Chef's Tip

After crisping the tortillas in a frying pan (Step 3), you can keep them warm in a 250°F oven until ready to serve. Alternatively, the tortillas can be crisped in a 400°F oven: On a sheet pan, brush the tortillas all over with 1 to 2 tablespoons oil and season with salt; arrange side by side. Toast in the oven, turning halfway through, until crisp, 12 to 15 minutes.

Nutrition per serving

Calories: 590, Protein: 32g (64% DV), Fiber: 10g (40% DV), Total Fat: 25g (38% DV), Monounsaturated Fat: 19g, Polyunsaturated Fat: 2g, Saturated Fat: 3g (15% DV), Cholesterol: 215mg (72% DV), Sodium: 660mg (28% DV), Carbohydrates: 45g (15% DV), Total Sugars: 11g, Added Sugars: 0g (0% DV).
Contains: Crustacean shellfish

Sodium does not include pantry salt; for reference, ⅛ teaspoon kosher salt per serving averages 240mg (10% DV). Not a significant source of trans fat. Packed in a facility that handles all major food allergens* and gluten. *Milk, Eggs, Fish, Crustacean Shellfish, Tree Nuts, Peanuts, Wheat, Soybeans.


2-serving instructions (4-serving modifications in red)

Wash produce before use


Marinate the shrimp

  • Rinse the shrimp, then drain on a paper-towel-lined plate and pat dry. Cut the shrimp in half crosswise or coarsely chop.
  • Set aside half the mojo marinade for the sauce.
In a medium bowl, toss the shrimp with half the mojo marinade. Let stand while you prepare the slaw and the tortillas.


Make the cabbage slaw

  • Peel and thinly slice enough shallots to measure ¼ cup [½ cup].
  • Trim the ends from the radishes; cut the radishes in half, then cut the halves into thin half-moons.
  • Juice half the lime; cut half into wedges for garnish. [Juice 1 lime. Cut the remaining lime into wedges.]
  • Coarsely chop the cilantro; set aside half for garnish.
In a medium bowl, toss together the cabbage, carrots, shallots, radishes, lime juice, half the cilantro, and 2 to 3 teaspoons [1 to 2 TBL] oil. Season to taste with salt and pepper. Let stand while you prepare the rest of the meal.


Crisp the tortillas

In a large frying pan over medium heat, warm 2 to 3 tablespoons oil until hot but not smoking. Working in batches, add the tortillas and cook, turning once, until crisp, 2 to 4 minutes per side. Transfer to a paper-towel-lined plate and season with salt (see Chef’s Tip). Wipe out the pan.


Cook the shrimp and sauce

  • 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 2 to 3 teaspoons oil over medium-high heat until hot but not smoking. Working in batches if needed, add the shrimp and cook, stirring occasionally, until firm and cooked through, 1 to 2 minutes for regular shrimp, 2 to 3 minutes for jumbo shrimp. Using a slotted spoon, transfer the shrimp to a clean medium bowl. Add more oil between batches if needed.
Add the bell pepper, beans, bay leaf, and remaining mojo marinade to the pan. Bring to a boil, reduce to a vigorous simmer, and cook, stirring occasionally, until the pepper is tender and the sauce is thickened, 3 to 4 minutes. Remove from the heat, discard the bay leaf, and season to taste with salt and pepper. Pour the sauce over the shrimp in the bowl and toss to coat.



Transfer the tortillas to individual plates. Top with the shrimp and sauce and garnish with the remaining cilantro. Serve with the slaw and lime wedges.

Kids Can!

  • Measure the shallots.
  • Juice the lime.
  • Toss the cabbage slaw.
  • Rinse the black beans.

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