Salad, side, main dish, and bread all in a little stack? Yes, please! Make that two! The slaw, refried black beans, and shrimp stack up on crispy tostada shells for a fun and tasty dinner. If your family likes milder heat, use only one chipotle pepper, and omit the cayenne.
Ingredients
- mayonnaise: 0.5 cup
- chipotle peppers in adobo sauce: 2 piece (minced)
- freshly-squeezed lime juice: 0.33333 cup
- honey: 1 Tbsp
- avocado oil: 1 Tbsp
- ground cumin: 1 tsp
- salt: 0.25 tsp (to taste)
- cabbage: 1 pack (8 ounce pack, shredded)
- water: 1 cup
- bouillon (such as Better Than Bouillon Sofrito Base®): 1 tsp
- cayenne pepper: 0.25 tsp
- raw shrimp (frozen or fresh): 24 piece (peeled and deveined)
- refried black beans: 1 can (15 ounce can)
- smoked paprika: 0.5 tsp
- ground cumin: 0.5 tsp
- garlic granules: 0.25 tsp
- (6-inch) tostada shells: 8 piece
- ounces queso fresco, crumbled: 4 piece
- bunch cilantro: 1 piece (chopped)
- Mexican-style crema: 0.5 cup
- lime slices: 8 piece
Metric Conversion
Stages of cooking
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Combine mayonnaise, minced chipotle peppers, lime juice, honey, avocado oil, 1 teaspoon cumin, and salt to taste for the slaw in a large bowl. Stir until well blended. Add shredded cabbage and toss to coat. Refrigerate until ready to use.
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Combine water, sofrito base, and cayenne pepper in a large skillet for the slaw. Bring to a boil over medium heat. Add shrimp to the boiling liquid, bring back to a boil, and cook until shrimp turn white and peachy-pink, and make a “C” shape, 3 to 5 minutes. Using a slotted spoon or spider, remove shrimp from the cooking liquid immediately.
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Set an oven rack about 6 inches from the heat source and preheat the broiler. Line a baking tray with aluminum foil.
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Stir refried beans, smoked paprika, 1/2 teaspoon cumin, and garlic granules together in a bowl for the tostadas. Spread each tostada shell with bean mixture, 1 to 2 tablespoons per tostada, or to taste. Sprinkle queso fresco crumbles evenly on each tostada. Place tostadas on the prepared baking tray in a single layer.
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Broil under the preheated broiler until cheese begins to melt, 1 to 2 minutes. Watch that tostada shells do not burn.
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Place about 1/2 cup of the prepared slaw on each tostada. Top with chopped cilantro to taste. Add three shrimp per tostada, and drizzle crema over all. Serve with lime slices, if desired.
