Margarita Shrimp Tostada

I am coming out today and telling everyone that I have been on a taco kick for the last several weeks.  I have yet to tell you what my favorite taco is, but I am steering towards al pastor, or carne asada, with simple diced onion, fresh cilantro, and a thin slice of tomato and avocado on fresh corn tortillas. I was an addict this week, and I needed to ween myself off the tacos. My kids even said this week something like “tacos again tonight, Dad?’. I was in deep, and it was getting bad. My solution was to go for a tostada instead. Baby steps you see, baby steps.

Margarita Shrimp Tostada

With this said, I wanted to make something that my kids could explore, and as two of my kids enjoy eating shrimp, I thought I would go that route and really see if my oldest would want to take his next step and explore as well. So on a sunny afternoon, I decided to do what I do in the kitchen, and explore my refrigerator and pantry. Looking around, I noticed a bottle of tequila. At first I thought, ‘it is a great day for a margarita’, and then, I thought, why not take some of the delicious flavors of a margarita, and use it as a marinade for the shrimp, and fish, I had set out. That’s when it began. Simple ingredients, yet again, releasing major flavors. Flavors that can stand on their own, placed in a salad, or best yet, place on a tostada! Let’s get started.

Ingredients:

  • 1 lb of fresh shrimp, 31-40’s, deveined, cleaned and shells removed
  • 1/2 lb of tilapia filets, cut into thirds (optional)
  • 2 limes, juiced and zested
  • 1 large shallot, diced
  • 1/4 cup of fresh cilantro, chopped
  • 1/2 tsp salt
  • 1/2 tsp cumin
  • 3/4 cup of white tequila
  • 2 tbsp olive oil
  • tostadas
  • refried beans (my recipe)
  • chipotle coleslaw (optional)

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 larger bowl out, and add in the shrimp and tilipia. Pour in the liquid 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 color. Carefully flip the shrimp, and cook another minute or so, until the cook 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, 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 the tacos when I bit into the delicious tostada, but 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.

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Dax Phillips

Thank you for visiting my website. Truly, I do appreciate it. My free time and stress reliever is cooking for my family, friends, and everyone in between. The recipes you find on this site are those that I have either created, been part of, or those that I simply enjoy and have made my own in some shape, form, or other. My focus has always been on comfort food, because at the end of a long work day, you want something comforting. I currently am the father of three children, and married to a wonderful wife of thirteen years. There is nothing fancy with these recipes, just simple, and I will admit, not so simple ingredients, and a simple kitchen corner I can call my own. I learned early on that cooking and bringing family together was very important. After all, this notion of being together at dinner time was instilled early on by my parents. There are many memories of being in the kitchen with my parents, watching them cook, or preparing meals, or those home cooked smells while waiting for dinner. My parents who worked full-time, always had home cooked meals during the week, with the exception of Friday nights where we would enjoy a Wisconsin fish fry, and often on late afternoons on Sunday, where we would order Ann's pizza. I tend to cook by making things up. As a home cook, I think you have to take chances, and add or subtract ingredients that make up a dish, and make them your own. Remember to taste, and taste often. If a dish has potential, try it again, and make it your own. You should also note that I do not count calories, or break down recipes into grams of anything. To me, that's a bit boring. My philosophy is that if the food is good, eat it, and eat it in moderation. Life is just too short not to enjoy good food. Commonly Asked Questions: Can I use your photography/content on my website/blog? Please do not redistribute my photography or recipes without my permission. All of the recipes and photography on this website are my own unless noted, and is subjected to copyright  If you’d like to use a photograph or a recipe, please contact me for permission. Will you review my product/book/site? I am available for recipe development, food photography and/or styling, travel/press events, product reviews, brand promotion/ambassador, and sponsored posts. If you are interested in working with me, or if you have a question/comment regarding a recipe or about my blog, please send me an email.

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