Eat: Tajin-dusted shrimp tostadas give Taco Tuesdays a fresh and tasty twist.
Add a little variety to your Taco Tuesday routine with these quick shrimp tostadas. There is something so satisfying about that crunch!
It only takes a few minutes in the oven to turn a standard tortilla into a crisp tostada, but to make this dinner even quicker and easier you could use prepared tostadas, which you can find at any Latin American grocery store and sometimes at better-stocked grocery stores as well. Store-bought tostadas can live on your pantry shelf for a good long time, which makes them handy to keep on hand for dinner in a pinch. If they become stale, just pop them in a 350-degree oven for a few minutes to revive them.
Shrimp are one of our favorite proteins for quick and easy dinners, because they are so speedy to cook. If you buy them already cleaned and deveined, they need very little additional preparation. Fresh shrimp are always wonderful, but frozen are great for dishes like this. A quick sprinkle of spice and a splash of oil is all they need before a quick roast or saute.
Here, we’ve used Tajin, which is a powdered chili-lime seasoning readily available at most grocery stores. Tangy and not too spicy, it’s great on all kinds of things, from mango slices to popcorn. But don’t worry if you don’t have Tajin in your spice cabinet. You can make a quick homemade version by combining 1½ teaspoons chili powder, ¾ teaspoon salt and the zest of 1 large lime.
San Francisco food writers Stacie Dong and Simran Singh’s blog, A Little Yumminess, focuses on family food adventures and recipes with global flavors.