Havana shrimp mojo tostadas with cabbage slaw

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

Havana shrimp mojo tostadas with cabbage slaw

Gluten-Free, Dairy-Free, Family-Friendly, Soy-Free, Mediterranean

2 Servings, 570 Calories/Serving

30–45 Minutes

Easy to make, these authentic-tasting tostadas 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.
  • Shellfish options:
  • 10 ounces wild Gulf shrimp
  • 10 ounces wild tail-on jumbo shrimp
  • 10 ounces wild sea scallops
  • Sun Basket mojo marinade (orange juice - lime juice - EVOO - garlic - kosher salt - Aleppo chile flakes - onion - cumin - dried Mexican oregano)
  • 1 organic lime
  • ¼ pound organic shredded red or other cabbage
  • 2 ounces organic shredded carrots
  • 8 Mi Rancho 100% corn tortillas
  • ½ cup cooked black beans
  • 3 ounces roasted red peppers

Nutrition per serving

Calories: 570, Protein: 22g (44% DV), Fiber: 8g (32% DV), Total Fat: 34g (52% DV), Monounsaturated Fat: 26g, Polyunsaturated Fat: 2.5g, Saturated Fat: 4g (20% DV), Cholesterol: 155mg (52% DV), Sodium: 770mg (32% DV), Carbohydrates: 44g (15% DV), Total Sugars: 6g, Added Sugars: 0g (0% DV).

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.

Instructions

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

Wash produce before use

1

Marinate the shellfish

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

2

Make the cabbage slaw

  • Juice half the lime; cut half into wedges for garnish. [Juice 1 lime; cut 1 lime into wedges.]
In a medium bowl, toss together the cabbage, carrots, lime juice, and 1 tablespoon [2 TBL] oil. Season to taste with salt and pepper. Let stand, stirring occasionally, while you prepare the rest of the meal.

3

Crisp the tortillas

  • Remove 6 [12] tortillas from the package; save the rest for another use.
In a large frying pan over medium heat, warm 2 to 3 tablespoons oil until hot but not smoking. Working in batches, add the 6 [12] 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). Add more oil between batches if needed. Wipe out the pan.

4

Cook the shellfish and the bean mixture

  • Rinse the black beans.
  • Scrape off any seeds from the roasted red peppers; thinly slice the peppers.
In the same pan used for the tortillas, warm 2 to 3 teaspoons oil over medium-high heat until hot but not smoking. Add the shellfish and marinade and cook, stirring occasionally, until firm and cooked through, 1 to 2 minutes for regular shrimp, 2 to 3 minutes for jumbo shrimp, and 2 to 4 minutes for scallops. Using a slotted spoon, transfer the shellfish to a clean medium bowl.
Add the beans and remaining mojo marinade to the pan and bring to a boil, then reduce to a vigorous simmer. Add the roasted red peppers and cook, stirring occasionally, until the bean mixture has thickened, 3 to 4 minutes. Remove from the heat and season to taste with salt and pepper.

Serve

Transfer the tortillas to individual plates and top with the bean mixture and shellfish. Serve with the slaw and lime wedges.
Kids Can!
  • Juice the lime.
  • Assemble the cabbage slaw.
  • Count the tortillas.
  • Line a plate with paper towels.
  • Rinse the beans.