Cuban shrimp mojo tostadas with red cabbage slaw
10 ounces wild Gulf shrimp
mojo marinade (lime juice – orange juice – olive oil – yellow onion – fresh garlic – dried oregano – Aleppo chile – salt – cumin)
3 ounces red cabbage
2 or 3 red radishes
1 ounce shredded carrots
6 Mi Rancho 100% corn tortillas
1 red bell pepper
½ cup cooked black beans
1 dried bay leaf
Heat the oven to 250ºF.
Marinate the shrimp
Rinse the shrimp; drain on a paper-towel-lined plate and pat dry. Cut in half crosswise or coarsely chop.
Divide the mojo marinade into two equal portions, one for the marinade and one for the sauce.
In a medium bowl, toss the shrimp with half the mojo marinade. Set aside.
While the shrimp marinate, prepare the slaw.
Make the red cabbage slaw
Cut away any core from the cabbage; thinly slice the cabbage.
Peel and thinly slice the shallot.
Trim the ends from the radishes. Cut them in half, then cut the halves into thin half-moons.
Juice half the lime; cut half into wedges for garnish.
Coarsely chop the cilantro; set aside half for garnish.
In a medium bowl, combine the cabbage, shallot, radishes, shredded carrots, lime juice, half the cilantro, and 2 to 3 teaspoons oil; toss to coat. Season to taste with salt and pepper. Let stand while you prepare the rest of the meal.
Crisp the tortillas
In a large frying pan over medium heat, warm 3 to 4 tablespoons oil until hot but not smoking. Working in batches, cook the tortillas until crisp, 2 to 4 minutes per side. Transfer to a paper-towel-lined sheet pan; keep warm in the oven. Wipe out the pan.
Cook the shrimp and sauce
Remove the stem, ribs, and seeds from the red bell pepper. Thinly slice the bell pepper lengthwise, then cut in half crosswise.
Rinse the black beans.
In the same pan used for the tortillas, warm 2 to 3 teaspoons oil over medium-high heat. Add the shrimp; cook, stirring occasionally, until firm and cooked through, 1 to 2 minutes. Using a slotted spoon, transfer the shrimp to a clean medium bowl. Add the bell pepper, black beans, bay leaf, and remaining mojo marinade to the pan. Bring to a boil, reduce to a vigorous simmer, and cook over medium-high heat, stirring occasionally, until the bell pepper is tender and the marinade is reduced to 2 tablespoons, 3 to 4 minutes. Discard the bay leaf. Season the sauce with salt and pepper; pour over the shrimp, tossing to coat.
Transfer the tortillas to individual plates. Top with the shrimp and sauce and garnish with the remaining cilantro. Serve with the slaw and lime wedges.