shrimp tostadas

Chipotle Shrimp Tostadas

Serves 4.  I found this online from Food and Wine, I like the contrast of the spicy shrimp with the crunchy, citrusy slaw and the crisp tortillas.

            1 tsp. vegetable oil, plus more for frying

            4 corn tortillas

            kosher salt

            24 large shelled and deveined shrimp (about 1 lb.)

            1 tsp. chipotle chile powder

            4 c. shredded cabbage or coleslaw mix

            1 medium tomato, seeded and cut into ¼” dice

            2 green onions, thinly sliced

            ¼ c. sour cream

            1-1/2 tsp. fresh lime juice

            1 ripe avocado, peeled and thinly sliced

            2 medium radishes, thinly sliced

            ¼ c. cilantro leaves

lime wedges, for serving

In a medium, deep skillet, heat ¼” 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.

Heat a grill pan.  In a medium bowl, toss shrimp with 1 tsp. oil and the chipotle chile powder.  Season shrimp with salt.  Grill shrimp over moderately high heat, turning once, until they are browned in spots and cooked through, about 4 minutes.

In a medium bowl, toss cabbage with tomato, green onions, sour cream and lime juice and season with salt.  Set tortillas on plates and top with cabbage slaw, chipotle shrimp, avocado, radishes, and cilantro.  Serve with lime wedges.