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Monday, September 16 2013

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.



Chipotle Shrimp Tostadas
James Baigrie
Recipe from 
Servings: 4
Prep Time: 40 mins
Total Time: 40 mins
  • 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 serving
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.
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.
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.
Posted by: AT 10:41 am   |  Permalink   |  0 Comments  |  Email

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