So, this is a little bit about me getting a jump on Cinco de Mayo, a little about me being obsessed with Mexican food, but mostly about the fact that I had some shrimp leftover from yesterday’s scampi—plus those first two things. And it all adds up to tostadas for you.
Two Servings | Gluten-Free, Vegetarian (w/options), Vegan (w/options)
Prep time: 30 min | Cook and serve time: 15 min
1 small red onion
2 cloves garlic
2 tomatillos (So, I accidentally only put one in the photo—ugh! Okay, I’m over it.)
1 small jalapeno (or 1/2 of a large one)
1 lime, juiced
1/4 teaspoon salt + more, to taste
4 teaspoons olive oil, divided
16-20 shrimp, peeled and deveined (vegetarian option: swap for 1 14-ounce can black beans)
2 bell peppers (any color)
4 corn tortillas
4 tablespoons crumbled cotija cheese (vegan option: omit, and add 1/3 cup cashew cream to cooled tomatillo sauce.)
1/2 cup cilantro
- Preheat oven to 425 degrees F.
- Cut half of the red onions in quarters, and the other half into thin slices.
- In a small baking dish coated with cooking spray, roast the 2 quartered pieces of red onion, garlic (peeled), tomatillos, and jalapeno for 25 minutes. When done, place in a blender with the lime juice and salt. Blend until smooth.
- Chop bell peppers.
- Prepare shrimp.
- Crumble cheese.
Cook and serve:
- In a large skillet on medium heat, add 2 teaspoons of oil. Add sliced red onions and bell peppers, stirring to heat evenly. Cook until they start to soften, 2 to 3 minutes.
- Push vegetables to one side of skillet and add shrimp. Flip pieces and cook until pink, about 3 minutes. (Continue to stir veggies.) Refrigerate half of shrimp/veggie mix for leftovers the following night.
- In a separate large skillet on medium high heat, add one teaspoon of oil. Place corn tortillas in the skillet and cook until they start to brown and get crispy, 2 to 3 minutes on each side.
- Chop half of both avocado and cilantro.
- Place tortillas on a plate and top with bell pepper/onion/shrimp mixture, half of tomatillo sauce and cojito cheese, as well as the chopped avocado and cilantro. Season with salt if needed.