Chipotle Shrimp Tostadas
Recipe from
Food & Wine
To create this Southwestern-inspired dish, Melissa Rubel Jacobson tosses shrimp with chipotle chile powder (made from dried, smoked jalapenos), grills them, then layers them on top of crunchy fried corn tortillas and crisp, citrusy slaw.
Servings:
4
Prep Time:
40 mins
Total Time:
40 mins
Ingredients
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1 teaspoonvegetable oil, plus more for fryingsee savings
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4corn tortillassee savings
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Kosher saltsee savings
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24large shelled and deveined shrimp (about 1 pound)see savings
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1 teaspoonchipotle chile powdersee savings
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4 cupsshredded cabbage or coleslaw mixsee savings
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1medium tomato, seeded and cut into 1/4-inch dicesee savings
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2scallions, thinly slicedsee savings
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1/4 cupsour creamsee savings
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1 1/2 teaspoonsfresh lime juicesee savings
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1Hass avocado, thinly slicedsee savings
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2medium radishes, thinly slicedsee savings
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1/4 cupcilantro leavessee savings
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Lime wedges, for servingsee savings
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Directions
1.
In a medium, deep skillet, heat 1/4 inch of vegetable oil until hot. Fry one tortilla at a time over moderately high heat until lightly golden on both sides, about 2 minutes. Drain on paper towels and sprinkle with salt.
2.
Preheat a grill pan. In a medium bowl, toss the shrimp with the 1 teaspoon of vegetable oil and the chipotle chile powder. Season the shrimp with salt. Grill the shrimp over moderately high heat, turning once, until they are browned in spots and cooked through, about 4 minutes.
3.
In a medium bowl, toss the cabbage with the tomato, scallions, sour cream, and lime juice and season with salt. Set the tortillas on plates and top with the cabbage slaw, chipotle shrimp, avocado, radishes, and cilantro. Serve with lime wedges.
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