An Alternative to Crunchy Taco Day

Today is National Crunchy Taco Day. Now I love chunchy tacos as much as the next guy. What I love more than the crack of a taco shell is the challange of eating a tostada without getting everying down the front of my blouse.

Men are so lucky when it comes to eating and spills. Place a napkin discreetly in your lap, should something fall that’s where it will land. No problem. But women are built differently. Chances are if something should fall it will splatter and roll down our chest long before hitting our laps. I suppose we could wear a bib or tuck a napkin in under our collar. Either looks silly in public (although that is exactly how I eat at home while grazing on the sofa. At the table I just lean over my plate). Most foods for a women are challenging – especially things with a good crunch. When the taco shell crumbles chances are the bright colors of taco stains are going to be visible to all. The challange is for women to come up with new and clever ways of hiding it all. Thank you Lord, for making life such an adventure!

As you know, today is the 2nd Friday of Lent. As prescribed by the Church for all the faithful, today is a day of abstinence. That’s okay by me. I have a freezer full of Lenten Specials. The entire bottom shelf of our freezer is reserved for seafood – everything from Beer Battered Cod for Filet Sandwiches to Shrimp Tempura. Now I know I could have made Fish Tacos or Shrimp Tacos or even Black Bean Tacos. Yeah, but I really was craving Tostadas. Open face and oh so pretty – doesn’t seem like much of a sacrifice does it?

Shrimp Tostadas with Spicy Corn Salsa
Spicy Corn Salsa
1 can Mexican Corn
1/4 Red Onions
2 Roma Tomatoes
1 Avocado
1 Jalapeño Pepper
1 Lime for juice
Cayenne Pepper to taste
Salt to taste
Black Pepper to taste

Drain corn, place in a mixing bowl. Peel and finely dice a third of a red onion. Seed and dice a tomato. Peel, remove stone and dice avocado. Stem and dice Jalapeño. Add to the bowl with the corn. Season with cayenne pepper, salt and black pepper to taste.

Cut a lime in half, squeeze juice over the corn salsa. Toss to combine. Cover tightly and refrigerate until serving.

Shrimp Tostadas
1 lb medium Shrimp
New Mexican Red Chili Powder to taste
Garlic Powder to taste
Cumin to taste
Pinch Cayenne Pepper
Salt to taste
Black Pepper to taste
6 Tostada Shells
1 (15 oz) can Black Refried Beans
1-1/2 tablespoons Spicy Olive Oil, divided
1/4 cup snipped Cilantro
1-1/2 cups Mexican Crumble Cheese

Peel and devein shrimp, removing tails. Dice shrimp into bite-size pieces. Season with Red Chili Powder, Garlic Powder, Cumin, Cayenne Pepper Salt and Black Pepper. Toss to coat. Set aside.

Heat oven to 350-degrees. Arrange tostada shells on a large baking sheet, set aside.

In the microwave, warm black beans with a 1/2 tablespoon of spice olive oil. Warming the beans with oil will make it easier to spread the beans on the shells. Divide warmed black beans among the tostada. Bake in the heated oven for about 5 minutes.

While the tostadas are baking, heat remaining tablespoon of oil in a large skillet over medium heat. Cook shrimp for about 3 minutes or until pink, stirring frequently.

Snip cilantro, set aside until ready to use.

Once the shrimp in ready and the tostadas are warm, divide shrimp evenly among the tostadas. Top with corn salsa, crumbled cheese and cilantro. Awesome with a side of Spanish Rice and a pitcher of Margaritas. Enjoy!

---

God so loved the world that He gave His only-begotten Son;
so that everyone who believes in Him might have eternal life.