Shrimp, Kale, & Goat Cheese Tostadas!

We're always looking for awesome restaurants, and a lady from work recommended a Mexican place in a very eclectic neighborhood.  So we went for our anniversary and we were very impressed.  It reminded me of a mixture of the beautiful Downtown Minneapolis and the very awesome Sir Benedict's in Duluth, MN.  In other words, it was the highlight of our 7 year anniversary.  We had a shrimp taco with goat cheese and my heart melted.  It was amazing.  I thought about those silly tacos for 4 days straight.  They were awesome and I had to recreate them.  I wanted to make tostadas, but ours ended up being regular tacos because I got too impatient trying to fry the shells.  If it takes longer than 30 seconds and everything else is ready, I'm not waiting.  These were so amazing.  I'm definitely making these again and again.  Enjoy!

Shrimp, Kale & Goat Cheese Tostadas!

Serves: 6

Ingredients:

2 pounds of raw wild caught shrimp (tails removed)

1/4 cup roasted pumpkin seeds

1 tbs chili sauce (or a chopped chili)

1 cup plain yogurt

1/2 cup chopped cilantro

2 tbs white wine vinegar

1 clove minced garlic

1 tsp salt

1/4 tsp pepper

2 tbs olive oil

2 cups chopped kale

1/2 avocado, cubed

2 oz creamy goat cheese

1 tbs olive oil

1/2 cup chopped cilantro

12 white corn tortillas (we got ours from Trader Joe's, they were delicious!)

2 tbs coconut oil

Sweet Chili Sauce:

1 tbs Thai garlic chili sauce

1 tbs honey

3 tbs water

Directions:

Place the pumpkin seeds, chili sauce, cilantro, white wine vinegar, garlic, salt, pepper, and 2 tbs of olive oil in a blender and pulse until blended.  Transfer to a large mixing bowl and add yogurt.  Whisk until combined.  Add shrimp and toss to coat.  Marinade for 1 hour. 

After 1 hour, remove shrimp from marinade and lightly fry in a saute pan over medium heat or grill (if I had a grill, I would totally use a grill)

Meanwhile, mix goat cheese, 1 tbs olive oil, and 1/2 cup chopped cilantro in a small bowl until combined.  

In a small saute pan, lightly fry the tortillas in coconut oil until crispy, or bake at 350 for about 10 minutes or until crispy.  

To assemble, spread some goat cheese mixture over the crispy tortilla, top with raw kale (I actually sauteed the kale for about a minute, just to get the nice green color), cooked shrimp and top with avocado. 

Mix ingredients for the Sweet Chili Sauce and drizzle over top of tostadas.  YUM!!!