Margarita Shrimp Tostada

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.