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.
- 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
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.
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.
Combine the cabbage, tomato, scallions, sour cream, and lime juice in a large bowl. Season with a pinch of salt, and toss together.
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.