First of all sorry for the slow week, I both Katie and I have been slammed in our professional and personal lives so sadly blogging has taken a back seat. But that means there is a backlog of posts to unleash on you all next week so stay tuned.
Meanwhile, Im not sure if its nice and warm where you are, but in San Francisco we are experiencing some of our rare fabulously gorgeous weather. And when its fabulous out my mind(and tummy) always seems to drift to thoughts of Mexican food (well that and sushi, but I always want sushi). I think its just because when I first fell in love with Mexican food was a hot summer in Puerto Vallarta when I was 15. Before then my only other exposure to Mexican food was fake disgusting greasy junk like Taco Bell so I thought I hated Mexican food. While in Mexico for my godfathers wedding I spent 2 weeks on the beach and in the jungles eating fresh delicious authentic Mexican food…and I fell absolutely in love. So now when the weather turns warm I dream of light and delicate fish tacos, camarones al mojo de ajo (garlic shrimp) and other delicious Mexican seafood dishes.
So for this warm weather, why not make yourself some delicious (and healthy!) tostadas? The first is a recipe I got from Self Magazine,one of my favorite magazines because it combines fitness, fashion and food!
Ingredients (makes 8 tostadas)
* 3 tablespoons canola oil
* 4 teaspoons salt
* 1/2 teaspoon finely chopped chipotle pepper
* 2 tablespoons fresh lime juice
* 1 tablespoon tequilla
* 1/2 teaspoon adobo sauce
* 1/4 teaspoon sugar
* 1 pound sushi-grade tuna, cut into 1/4-inch cubes
* 1 avocado, cut into 1/4-inch cubes
* 3 scallions (green part only), thinly sliced
* 3 tablespoons hulled pumpkin seed
Heat oven to 350 degrees. Cut 2 rounds from each tortilla with a 3-inch cookie cutter. Brush both sides of tortillas with 1 tablespoon oil and sprinkle with 1/2 teaspoon salt. Place rounds in 1 layer on cookie sheets; bake until crisp and edges are golden, 10 to 12 minutes. Remove from oven. Whisk chipotle, remaining 2 tablespoons oil, lime juice, tequila, adobo sauce, cumin, sugar and remaining 1/4 teaspoon salt in a bowl. Place tuna, avocado, 2/3 of scallions and 2 tablespoons pumpkin seeds in another bowl. Pour dressing over top and gently stir to coat, trying not to break up avocado. Spoon tuna mixture onto tortilla rounds. Top with remaining 1 tablespoon pumpkin seeds and 1/3 of scallions.
Garlic Shrimp Tostadas
Shrimp 31/35 or 36/40 de-veined and de-tailed – (enough to give everyone about 5 to 7 pieces of shrimp)
Canola oil (just to brush the tortillas)
Olive oil (enough to coat your pan)
2 cloves of garlic crushed
1-2 limes (depending on how much juice you get out of them)
1 can of black beans
2 cups chopped cabbage
Salsa (either make your own or get a nice chunky store bought kind)
Prepare the tostada shells the same as the above recipe
Coat a pan in olive oil and bring to medium heat. Add the crushed garlic and saute for a few seconds to release the flavor. Add the shrimp and sprinkle with salt and pepper. Satue until shrimp is fully cooked adding spritzes of lime juice to keep the pan moist and the shrimp from burning. In a microwave head the black beans (take out of can first…duh). To assemble top the tostada shells with a spoonful of black beans and a bit of cabbage (just enough to provide a thin layer over all the beans). Then pour some salsa on the cabbage, I made my own out of spicy jalapeno tomato sauce and peppers and onions, but you can use a good quality chunky store bought kind if you like. Place a few shrimp on top each tostada then top with s0me fresh torn cilantro and some crumbles of queso fresco. Serve and enjoy! Whats great about this dish is that the shrimp ends up tasting rich and buttery almost like a shrimp scampi but its actually very light since you are using olive oil instead of butter.
These tostadas would be great served as a duo for a main course or as an appetizer or light lunch.