Once Thanksgiving and its many rich foods have passed, I’m ready for something different, fresh and light.
Shrimp tostadas sound good to me--light tostadas. Here, to reduce the fat, the shrimp marinate in herbs and lime juice rather than oil. Instead of a heavy refried bean spread, a light guacamole sprinkled with a few black beans tops baked tortillas. There’s also no cheese.
Crunchy romaine and radishes make the “salad” on top, then shrimp and any marinade finish them off. I like to add a few slivers of red pepper to the tostadas for color.