Ingredients
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1 teaspoon vegetable oil, plus more for frying
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4 corn tortillas
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kosher salt
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24 large shelled and deveined shrimp (about 1 pound)
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1 teaspoon dried chipotle powder (made from dried, smoked jalapenos)
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4 cups shredded cabbage or 4 cups coleslaw mix
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1 medium tomatoes, seeded and cut into 1/4-inch dice
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2 scallions, thinly sliced
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1/4 cup sour cream
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1 1/2 teaspoons fresh lime juice
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2 medium radishes, thinly sliced
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1/4 cup cilantro leaf
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lime wedge, for serving
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1 Hass avocado, thinly sliced
Instructions
- 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(while they are still hot!)
- 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.