Taco Tuesday

There’s a taco place a few blocks away that has $1 tacos on Tuesday nights. I’ll eat and/or drink anything for a buck, but my first Taco Tuesday experience was also the last. Turns out a dollar doesn’t get you the usual high quality stuff.

I decided it was better to stay home and have my own Taco Tuesday, or more accurately put, Tostada Tuesday. There’s a little bit of assembly required, but you can make it happen while you wait for The Real Housewives of New Jersey to come on. (Yes, I watch it. Don’t judge me).


Makes 4 loaded tostadas

For the Slaw:

1 (1-pound) bag coleslaw mix
1 tomato, seeded and chopped
1 onion, chopped (about 1 cup) *reserve half for beans
6 tablespoons apple cider vinegar
Salt and pepper

For the Beans:

1 (15.5-ounce) can black beans
1 tablespoon vegetable oil
Salt and pepper
1 garlic clove, minced
2 teaspoons ketchup
2 teaspoons Worcestershire sauce

For the Tostadas:

4 small (about 6″ in diameter) corn tortillas
1 tablespoon vegetable oil

6 ounces chorizo, casings removed and chopped
2 garlic cloves, minced
8 ounces peeled and deveined shrimp


Sour cream, hot sauce, avocado, pickled jalapeños, lime wedges

-In a large bowl, combine coleslaw mix, tomato, ½ of the chopped onion, and vinegar. Season to taste with salt and pepper, cover with plastic wrap, and refrigerate.

-Place a baking sheet on the center rack of the oven and preheat it to 400˚F.

-Place the beans in the bowl of a food processor. Heat 1 tablespoon oil in a medium skillet over medium-high heat. Add the remaining chopped onion and 1 teaspoon salt and cook, stirring, until onion is soft and translucent, about 5 minutes. Add the minced garlic clove and continue cooking about 30 seconds. Remove skillet from heat and add onion mixture to food processor. Add ketchup and Worcestershire and pulse until beans are smooth. Transfer bean puree to the now empty skillet and cook over medium-low heat, stirring occasionally, until slightly thickened and darkened in color, about 10 minutes.

-Meanwhile, brush both sides of each tortilla with oil and carefully place on the heated baking sheet. Bake until crisp and golden, 8 to 10 minutes.

-In a separate large skillet, cook chorizo over medium-high heat until light golden, 3 to 5 minutes. Transfer to a paper towel-lined plate. Increase heat to high, pat shrimp dry and season with salt and pepper. Add shrimp and minced garlic to skillet and cook until shrimp is opaque, 1 to 2 minutes per side. Trasnfer to plate.

-To assemble the tostadas: spread each toasted tortilla with beans, then top with shrimp, chorizo, and slaw. Garnish and serve.