Chipotle Shrimp Tostadas

This is not a dainty meal. But it is delicious! Just make sure to have plenty of napkins on-hand for the inevitable mess! đŸ™‚

We made these a long time ago, and last night, I had all of the ingredients, so we made it again. I had forgotten how tasty these were! Just a bit of a mess, but definitely a great meal!
Shrimp tostadas

Chipotle Shrimp Tostadas
Adapted from Food & Wine, Sept 2008
Serves 4

8 corn tostadas* (I use HEB brand)
24 large shelled and deveined shrimp (about 1 pound)
1 tsp canola oil
kosher salt
1/2 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 fat free sour cream (I use Lilly brand)
1 1/2 teaspoons fresh lime juice
1 small Hass avocado*, thinly sliced (about 4 oz flesh)
2 medium radishes, thinly sliced
1/4 cup cilantro leaves

1. 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.

2. In a medium bowl, toss the cabbage with the tomato, scallions, sour cream and lime juice and season with salt. Set the tostadas on plates and top with the cabbage slaw, chipotle shrimp, avocado, radishes and cilantro.

Nutritional info (per serving 2 tostadas):
Calories: 313.4
Total Fat: 12.8 g
Cholesterol: 173.3 mg
Sodium: 493.0 mg
Total Carbs: 25.0 g
Dietary Fiber: 6.1 g
Protein: 28.5 g


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