Working with fresh ingredients is the key to cooking delicious food. I was so happy to learn that Old El Paso thinks the same way, reason why I have partnered with them to develop new recipes full of bold, vibrant and, of course, fresh flavors. One of my favorite recipes to create that allows me to stack fresh flavors are tostadas. A crispy tortilla topped with your favorite ingredients. This is how I prepare mine:
A few weeks back I visited Austin, TX with a group of bloggers and Old El Paso. We got to learn all about their new products and how they help cooks, moms and families make dinner time more fun, convenient and tasty. This is such an exciting partnership because I love Mexican food, I mean, what’s not to love? Just try these tostadas and I bet they’ll be a hit on your table.
Before we move to the tostadas, let me share a glimpse of our Austin trip. It all started by meeting this fabulous group of bloggers and the Old El Paso team followed by a wonderful dinner at La Condesa restaurant.
Above, from left to right, meet Maria from Two Peas and Their Pod, Ali from Gimme Some Oven, Sommer from A Spicy Perspective, Deborah from Taste and Tell, (there’s me), Christy from The Girl Who Ate Everything, Jenny from Picky Plate, Vianney from Sweet Life and Yvette from Muy Bueno. Make sure to stop by their blogs and give them some love. Tell them I sent you.
The next day we went on an amazing tour of Austin lead by Mando Rayo author of the book Austin Breakfast Tacos. He gave us a copy of the book (see book cover image below), and then took us around Austin to eat the best tacos in town. I ate 11 tacos just a few hours. Eleven tacos, can you believe it?
The last, but most fun part of the trip, was a cooking challenge. We first stopped by a farmers market to get a few key ingredients, and then our challenge was to cook a dish using Old El Paso products in 30 minutes. I am happy to say that my team won the challenge, and actually the dish I cooked was this exact same tostadas recipe. I am telling you, they are awesome! Vianney and Yvette were part of my team and they did such a fantastic job. Vianney made a crazy good cocktail and Yvette made the best salsa and chips ever.
As you can see, the trip was so much fun. I loved sharing tons of pictures from this trip on Instagram. Follow me there for more of this trip and other tidbits of my life.
Now let me tell you why these tostadas are soooooo, sooo good and fun to eat. It all starts with the freshest veggies you may have on hand. I really like the combination of crunchy red cabbage and tender summer squash. I also used cilantro and golden beets as garnish.
An unexpected and secret ingredient in these tostadas is my cilantro aioli sauce. I am telling you, this is a must and can’t not be left out.
Lastly, sizzling shrimp always makes everything better. So I used this as my protein
And that’s all that make these tostadas wonderful, tasty and colorful. Get recipe details below:
- 1 package Old El Paso Flour Tortillas (10)
- 1 package Old El Paso Mild Taco Seasoning Mix
- 1 small head red cabbage, thinly sliced
- 1 pound summer squash, julienned
- 3 tablespoons red wine vinegar
- ½ cup fresh cilantro
- 1 cup mayonnaise
- 3 garlic cloves
- 50 shrimp, deveined
- 4 tablespoons Chilli powder
- 1 cup crumbled Cotija cheese
- Radish slices, optional
- Salt to taste
- Olive oil
- Brush lightly flour tortillas with olive oil.
- Sprinkle flour tortillas with taco seasoning and bake under the broiler for 1 minute on each side, turning once.
- Prep veggies by marinating the cabbage with vinegar and ¼ teaspoon of the taco seasoning mix. Also roast the squash on a 450F oven for about 5 minutes with a drizzle of olive oil and ¼ teaspoon of the taco seasoning mix.
- Make a cilantro aioli by blending on a food processor mayo, cilantro and garlic. Blend until well combined, and add salt to taste.
- Cook the shrimp in a skillet with olive oil and chilli powder for about 5 minutes until shrimp turns pink and cooked through.
- Assemble your tostada by spreading the cilantro aioli on the crispy tortillas, followed by the cabbage, shrimp and squash.
- Sprinkle cotija cheese and garnish with radish slices and cilantro.