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Dinner Tonight: Chipotle Shrimp Tostadas

In the past year I've found an incredible array of recipes dedicated to the use of leftover tortillas. I'm quite partial to chilaquiles and panuchos, myself. But with a stack hanging around after an incredible bowl of lime soup, I wanted to try something just a little different. During my search I came across many recipes for tostadas, which I don't think I've had for a good year or so as I often find them to be needlessly greasy and messy. But this recipe for chipotle shrimp tostadas from Food and Wine looked like it managed to steer clear of most of the usual pitfalls.

In this version, the fried tortilla basically serves as a base for a cabbage slaw and grilled shrimp, both of which turn out to be highlights on their own. The slaw is obviously crunchy, but it also has an acidic kick from the limes and a creamy coating from the sour cream. The shrimp are covered in chipotle chile powder and come off the grill juicy with a definite spicy kick. The toppings of sliced avocado and radish only add to the pleasing variety of textures.

Sure, this version nods more to the Southwestern United States than it does to Mexico, but that's OK. Something this fresh and fiery is always welcome.

About the author: Nick Kindelsperger is a freelance writer in Chicago and the co-founder of The Paupered Chef.

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