EPS_Mexican_TostadasTostadas are essentially open-faced tacos. Popular in Mexico as a meal of its own or as part of a larger spread, tostadas make for a fun, interactive dinner party. Corn or flour tortillas are fried until crispy, then topped with refried beans, chopped and fried meat, sour cream, shredded lettuce, salsa, and cheese. I’ve lightened up these traditional toppings, without sacrificing the integrity of the dish. The resulting tostadas are bursting with big fresh flavors, and will satisfy even the most particular dinner guest. Guacamole offers heart healthy unsaturated fats, and shrimp offer high quality, low fat protein. Feel free to serve these with any additional toppings you like. Salsa, salsa verde, or pico de gallo would be delicious, as would sautéed bell peppers or a dollop of low-fat sour cream.

This meal serves 4.

Chipotle Shrimp Tostada

Ingredients:

  • 1 lb raw shrimp, deveined and tails removed
  • 1 7.5 oz. jar chipotle peppers in adobo sauce
  • Juice and zest from 1 lime
  • 1 garlic clove, minced
  • 1 teaspoon salt
  • 1 tablespoon olive oil
  • 8 corn tortillas

Directions:

  • Place the prepared shrimp in a large bowl. Add the lime juice and zest, and the minced garlic clove and stir to combine. Remove 4 of the chipotle peppers from the jar and mince them. Add these along with 5 tablespoons of the adobo sauce to the shrimp. Add the salt and stir to combine.
  • Let this marinade for 30 minutes if you can. If not, heat a large shallow skillet over medium high heat.
  • Add the shrimp and sauce, and cook for 2-3 minutes. Lower the heat to medium low, and cook for 3-4 more minutes, stirring often until the shrimp are pink and firm, and the sauce has thickened slightly.
  • Preheat your oven to 350 degrees, and toast your corn tortillas until crisped and warmed through. You can brush the tortillas with a little olive oil if you’d like more crispiness.
  • Serve the shrimp and tortillas warm with the accompanying toppings.

Quick Pickle Red Onions

Ingredients:

  • 1 small red onion, peeled and thinly sliced into half moons
  • Juice of 1 lime
  • 1 teaspoon salt
  • ½ teaspoon sugar or honey

Directions:

  • Combine all ingredients in a bowl, and massage with your hands until the onions begin to soften and feel slippery. Allow to sit for 30 minutes before serving.

Guacamole

Ingredients:

  • 2 ripe avocados
  • 2 scallions (white and green parts), chopped
  • ½ jalapeno pepper (seeds optional), minced
  • 1 garlic clove, minced
  • ¼ cup cilantro, chopped
  • Juice and zest of 3 limes
  • 1/8 teaspoon ground cumin
  • Salt and pepper to taste
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About The Author

Elizabeth is a graduate of Hamilton College and The French Culinary Institute, as well as an avid world traveler and dinner party hostess. For more information, visit her website: www.elizabethpalmerkitchen.com

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