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As you can see, these are simple ingredients.
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Take the lime juice and zest, shallot, cilantro, salt, cumin, and tequila and mix in a small bowl.
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Get a gallon size Ziploc bag, or a larger bowl out, and add in the shrimp and tilipia.
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Pour in the liquid marinade mixture, and lightly massage, being careful not to break the tilapia.
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Seal the bag, and place in the refrigerator for 30-60 minutes.
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Heat your cast iron skillet on medium heat.
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Add in the olive oil until it is lightly smoking.
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Add in your shrimp and tilapia, along with the marinade mixture, cooking until the shrimp turns pink in color.
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Carefully flip the shrimp, and cook another minute or so, until it is cooked through.
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Remove from the heat.
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During this time, preheat your oven to 350 degrees.
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Heat your tostadas on a baking sheet for about four minutes.
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Now you are ready to plate.
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Take a warm tostada, smear on the homemade refried beans (see my TastyKitchen recipe box), and top with a couple pieces of the margarita shrimp and tilapia.
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If you are adventurous, top with a small spoonful of chipotle coleslaw (slaw with a bit of mayo and chipotle adobo sauce).
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I must admit, I was weened off of tacos when I bit into the delicious tostada.
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Now, I am hooked on the tostada!
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As I said earlier, the shrimp and tilapia are really great on their own as well.
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I had a few leftover, and they were delicious all by themselves.
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Succulent shrimp with just the perfect balance of that margarita flavor.
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Enjoy.
