The Pioneer Woman Tasty Kitchen
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Margarita Shrimp Tostada

4.50 Mitt(s) 2 Rating(s)2 votes, average: 4.50 out of 52 votes, average: 4.50 out of 52 votes, average: 4.50 out of 52 votes, average: 4.50 out of 52 votes, average: 4.50 out of 5

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Level: Easy

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Description

A great marinade and sauce for fish and shrimp.

Ingredients

  • 1 pound Fresh Shrimp, 31-40’s, Deveined, Cleaned And Shells Removed
  • ½ pounds Tilapia Filets, Cut Into Thirds (optional)
  • 2 Tablespoons Olive Oil
  • 6 whole Tostadas
  • 2 cups Cooked Refried Beans
  • _____
  • FOR THE MARINADE:
  • 2 whole Limes, Juiced And Zested
  • 1 whole Large Shallot, Diced
  • ¼ cups Cup Of Fresh Cilantro, Chopped
  • ½ teaspoons Salt
  • ½ teaspoons Cumin
  • ¾ cups White Tequila

Preparation

As you can see, these are simple ingredients. Take the lime juice and zest, shallot, cilantro, salt, cumin, and tequila and mix in a small bowl. Get a gallon size Ziploc bag, or a larger bowl out, and add in the shrimp and tilipia. Pour in the liquid marinade mixture, and lightly massage, being careful not to break the tilapia. Seal the bag, and place in the refrigerator for 30-60 minutes.

Heat your cast iron skillet on medium heat. Add in the olive oil until it is lightly smoking. Add in your shrimp and tilapia, along with the marinade mixture, cooking until the shrimp turns pink in color. Carefully flip the shrimp, and cook another minute or so, until it is cooked through. Remove from the heat.

During this time, preheat your oven to 350 degrees. Heat your tostadas on a baking sheet for about four minutes.

Now you are ready to plate. Take a warm tostada, smear on the homemade refried beans (see my TastyKitchen recipe box), and top with a couple pieces of the margarita shrimp and tilapia. If you are adventurous, top with a small spoonful of chipotle coleslaw (slaw with a bit of mayo and chipotle adobo sauce).

I must admit, I was weened off of tacos when I bit into the delicious tostada. Now, I am hooked on the tostada!

As I said earlier, the shrimp and tilapia are really great on their own as well. I had a few leftover, and they were delicious all by themselves. Succulent shrimp with just the perfect balance of that margarita flavor. Enjoy.

6 Comments

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smokinchestnut on 7.9.2010

This was so delicious! I didn’t have tequila so I used white wine (I know, changed the whole point of the dish’s title) but it was SO good. Even made the chipotle slaw. Yum!

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Dax Phillips on 5.25.2010

@jsiar funny, and no problem. Hope you enjoy!

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chicapoopoo72 on 5.25.2010

Oh I can’t wait to try this!

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jsiar on 5.25.2010

I take back the girlfriend. So sorry! Thanks, dude.

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jsiar on 5.25.2010

Whoa! I’m trying this tonight. Thanks, girlfriend.

2 Reviews

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smokinchestnut on 4.4.2011

Have made this several times, with the chipotle slaw, and it is amazing every time!

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Sex, Food, and Rock & Roll on 9.28.2010

This was really tasty. Next time I should use coleslaw with it. I put shredded pepperjack cheese on top.

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