🍤 Wellness Recipe Wednesday: Sonoran-Style Shrimp & Scallop Tostadas (Cachoreadas)

This week, I’m sharing a vibrant, protein-rich seafood recipe inspired by the Sonoran-style cachoreadas popularized by Pati Jinich.

I appreciate this dish not only because it delivers high-quality protein, healthy fats, and fresh phytonutrients in one beautifully balanced meal — but also because it honors and supports Mexican culture.

I strongly believe that healthy eating should never require someone to disconnect from their cultural roots. Instead, we can create alternative ways to prepare traditional dishes that are metabolically supportive while still being culturally sound, authentic, and meaningful.

This meal is light yet satisfying and aligns well with how I counsel patients to build plates that support metabolic and hormonal health.

INGREDIENTS (Serves 6–8)

For the Lime Mayo
• ½ cup mayonnaise
• Zest of 1 lime
• Pinch of sea salt
• Freshly ground black pepper

For the Tostadas (Cachoreadas)
• 6–8 corn tostadas
• 1 lb shrimp, peeled and butterflied
• 1 lb sea scallops
• 1 tsp sea salt
• ½ tsp freshly ground black pepper
• 2 tbsp unsalted butter
• 2 tbsp avocado or olive oil
• 1 ripe avocado, sliced
• Fresh salsa (such as pico de gallo or a citrus-based salsa)





METHOD

  1. Prepare the Lime Mayo
    In a small bowl, combine the mayonnaise, lime zest, salt, and pepper. Mix until smooth and set aside.
  2. Sear the Seafood
    Pat the shrimp and scallops dry and season evenly with salt and pepper.

In a large skillet over medium-high heat, add 1 tablespoon butter and 1 tablespoon oil. Sear the shrimp for 1–2 minutes per side until just opaque and lightly golden, then remove from the pan.

Repeat with the scallops, ensuring a proper sear without overcooking to preserve texture and nutrient quality.

  1. Assemble the Cachoreadas
    Spread a thin layer of lime mayo on each tostada.
    Layer scallops first, then shrimp.
    Finish with fresh avocado slices and a generous spoonful of salsa.

Serve immediately to maintain crispness and freshness.

WHY I RECOMMEND THIS RECIPE

High-Quality Lean Protein
Shrimp and scallops provide complete protein along with selenium, iodine, and B vitamins. Adequate protein intake supports muscle maintenance, metabolic health, and satiety — particularly important during perimenopause and menopause.

Thyroid & Hormone Support
Seafood contains trace minerals like iodine and selenium that play a role in thyroid hormone production and conversion.

Anti-Inflammatory Healthy Fats
Avocado offers monounsaturated fats that support cardiovascular health, blood sugar stability, and nutrient absorption.

Balanced Carbohydrates
Corn tostadas provide a structured carbohydrate source. When paired with protein and healthy fats, they help minimize rapid glucose spikes and promote sustained energy.

MY CLINICAL PERSPECTIVE

When I guide patients toward balanced eating, I emphasize structure:

Protein + healthy fat + fiber + phytonutrients.

Meals like these support insulin balance, reduce inflammatory load, and provide steady energy without unnecessary restriction.

Wellness should be inclusive. Supporting cultural foods while thoughtfully modifying preparation methods allows patients to feel empowered — not restricted.

Wellness is not about complexity. It’s about intentional combinations that nourish both the body and cultural identity.