I know what you're saying: "¿Es verdad? Can it be?!" Yes, it's true!
It seems like an oxymoron, but these shrimp tostadas have all of the deliciousness of Mexican food without any of the greasy guilt. Nada. And they are sooooo good!
If I had to choose one word to describe this dish, it would be flavorful. Smoky cumin, ancho chili powder, lime juice, and cilantro mingled together to create a perfect balance. The roasted shrimp were spicy, the corn and red onion were cool and sweet, and the vinaigrette was tangy.
Even with a few amendments to the original recipe, I can't imagine this dish turning out any better. We didn't have any cabbage, so I omitted it altogether. For the tostada "shells", I substituted won ton skins. They were a bit more healthful than the the corn tortillas the recipe called for and still provided that crunchy texture.
I brushed ten of them lightly with olive oil, sprinkled them with S&P, and baked them in a muffin tin until golden brown (around 8 minutes). While they cooled, I prepped the shrimp and veggies, tossed them all together and assembled the tostada cups.
Muy deliciso! A great appetizer, dinner, or fiesta fare. Happy Cinco de Mayo! I hope you're enjoying a margarita (or a Modelo)...