Cuban shrimp mojo tostadas with red cabbage slaw

Gluten Free, Dairy Free, Soy Free

2 Servings, 790 Calories/Serving

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.

Ingredients

  • 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

Instructions

1

Marinate the shrimp

Heat the oven to 250ºF.
  • 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.
In a medium bowl, toss the shrimp with half the mojo marinade. 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.
  • 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.
In a medium bowl, combine the cabbage, shallot, radishes, shredded carrots, lime juice, half the cilantro, and 2 to 3 teaspoons oil; toss to coat. Season to taste with salt and pepper. Let 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, cook the tortillas until crisp, 2 to 4 minutes per side. Transfer to a paper-towel-lined sheet pan; keep warm in the oven. Wipe out the pan.

4

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.
In the same pan used for the tortillas, warm 2 to 3 teaspoons oil over medium-high heat. Add the shrimp; cook, stirring occasionally, until firm and cooked through, 1 to 2 minutes. Using a slotted spoon, transfer the shrimp to a clean medium bowl. Add the bell pepper, black beans, bay leaf, and remaining mojo marinade to the pan. 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 marinade is reduced to 2 tablespoons, 3 to 4 minutes. Discard the bay leaf. Season the sauce with salt and pepper; pour over the shrimp, tossing to coat.

5

Serve

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.

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
Contains: shellfish.

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