In a bowl, lightly toss juice of 1 Lime, 2 cups shredded Cabbage, 1/2 small Yellow Onion chopped finely, 3 tbsp. Cilantro, 2 Avocados (cut into small cubes), and 4 tbsp. of Green Taco Sauce.
Place in the fridge until ready to serve.
Rinse and drain Rice thoroughly.
In a 3qt. Saucepan, add 2 tbsp. Olive or Vegetable oil, 1/2 small Yellow Onion finely chopped, and 1 cup of Rice.
Sauté until onions are cooked soft and translucent.
Stir in 2 cups of water with Tomato Bouillon dissolved.
Bring Rice to boil for 2 minutes.
Reduce heat, cover, and set to simmer.
Salt to taste
Pour undrained Pinto Beans into a small 2qt. Saucepan.
Bring to a boil.
Reduce heat to simmer, Salt to taste.
Allow Shrimp to reach room temperature throughout.
Peel, clean, and remove tails.
Pat dry to remove excess water.
In a bowl, combine 1 tbsp. Chile Limón seasoning, 2 tbsp. Cilantro, juice of 1 lime, and Shrimp.
Toss until evenly coated.
Heat 10" Frypan on medium heat, add 2 tbsp. Olive or Vegetable Oil to pan.
Place Shrimp into hot pan cooking on one side. (Do not pour in the juice from mixing bowl)
When about 3/4 done, flip and finish Shrimp on the opposite side.
Remove from heat, Squeeze the juice of 1/2 Lime over cooked Shrimp, Salt to taste.
Heat 10" Cast Iron Frypan over medium heat. Add vegetable oil to coat pan.
Add Tortillas one at a time to lightly fry.
Let the shells get crispy but do not burn.
On Tostada shell, add Pinto Beans, Shrimp, and a generous portion of Relish.
Serve Beans and Rice on the side topped with crumbled Cotija cheese and remainder of Cilantro.
Servings 0