Recipe: Chipotle Shrimp Tostadas

Tonight, we made a yummy and most importantly, easy, weeknight meal.  With 2 of us working in the kitchen, it took about 15 minutes to make, not the 40 minutes noted below.

Our tweaks to the recipe:

• Used fresh tortillas and basically made soft tacos instead of frying the tortillas to make tostadas.
• Melted Monterey Jack cheese on the tortillas.
• Used half the amount of coleslaw mix.
• Added extra radishes

Chipotle Shrimp Tostadas
Contributed by Melissa Rubel Jacobson
TOTAL TIME: 40 MIN
SERVINGS: 4
http://www.foodandwine.com/recipes/chipotle-shrimp-tostadas/print

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.

Ingredients

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

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.