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Chipotle Shrimp Tostadas
© James Baigrie

Chipotle Shrimp Tostadas

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To create this Southwestern-inspired dish, Melissa Rubel Jacobson tosses shrimp with chipotle chile powder (made from dried, smoked jalapeños), grills them, then layers them on top of crunchy fried corn tortillas and crisp, citrusy slaw.

  1. 1 teaspoon vegetable oil, plus more for frying
  2. 4 corn tortillas
  3. Kosher salt
  4. 24 large shelled and deveined shrimp (about 1 pound)
  5. 1 teaspoon chipotle chile powder
  6. 4 cups shredded cabbage or coleslaw mix
  7. 1 medium tomato, seeded and cut into 1/4-inch dice
  8. 2 scallions, thinly sliced
  9. 1/4 cup sour cream
  10. 1 1/2 teaspoons fresh lime juice
  11. 1 Hass avocado, thinly sliced
  12. 2 medium radishes, thinly sliced
  13. 1/4 cup cilantro leaves
  14. Lime wedges, for serving
  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.

Suggested Pairing

Berry-scented rosé.



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