Dinner Tonight: Chipotle Shrimp Tostadas Recipe

• 1 teaspoon vegetable oil, plus more for frying
• 4 corn tortillas
• 1 pound shrimp, shelled and deveined
• 1 teaspoon chipotle chile powder
• 4 cups shredded red cabbage
• 1 medium tomato, seeded and chopped into 1/4 inch pieces
• 2 scallions, thinly sliced
• 1/4 cup sour cream
• 1 1/2 teaspoons fresh lime juice
• 1 avocado, pit removed and thinly sliced
• 2 medium radishes, thinly sliced
• 1/4 cup cilantro, chopped
• Lime wedges
• Salt

1. First, fry the tortillas. Pour 1/4 inch of oil into a large skillet. Turn the heat to medium. When hot, add a tortilla and cook for 1-2 minutes, flipping every 30 seconds, or until golden and crispy. Drain on a paper towel. Repeat with the other three tortillas.
2. Heat a grill pan over medium-high heat. Meanwhile, mix the shrimp with the 1 teaspoon of the vegetable oil, the chipotle chili powder, and a pinch of salt. Toss the shrimp on the grill pan and cook for about 2 minutes per side, or until orange and cooked through. Smaller sized shrimp may only take a 1 minute per side.
3. Combine the cabbage, tomato, scallions, sour cream, and lime juice in a large bowl. Season with a pinch of salt, and toss together.
4. Top each of the fried tortillas with some of the cabbage slaw, chipotle shrimp, sliced avocado, radishes, and cilantro. Serve with extra lime wedges on the side.

vegetable oil, corn tortillas, shrimp, chile powder, shredded red cabbage, tomato, scallions, sour cream, lime juice, avocado, radishes, cilantro, wedges, salt

Taken from www.seriouseats.com/recipes/2009/07/dinner-tonight-chipotle-shrimp-tostadas-recipe.html (may not work)