Juliann's StoryThese tostadas are so crispy and good. They are made with chipotle grilled shrimp and spicy citrusy cole slaw with just a hint of heat. The shrimp are grilled only for a a few minutes (four minutes)so they are plump and juicy. We can never get enough of these. They are delicious. Enjoy
canola oil or vegetable oil
corn tortillas, about two per person
jumbo shrip shelled, cleaned, and deveined about a pond and a half
dried chipotle chile powder
shredded cabbage or coleslaw mix
scallions, thinly sliced
red onion sliced thin
shredded red cabbage
radishes, sliced very thin
tomato, seeded and cut into 1/4 inch dice
cilantro leaves, chopped
ripe avacado, thinly sliced
limes. (4 squeezed lime juice set aside) one cut in wedges for serving and one to squeeze over the shrimp
each of salt & ground black pepper or to suit your taste.
each of garlic powder, cumin powder, ground oregano, all in a small shaker to season shrimp
Janet got "Chocolate Covered Cherry Mice"TAKE THE QUIZ and find out what Halloween treat you are!
1In a medium deep skillet heat cup of canola oil until hot. Fry one tortilla at a time over moderately high heat until golden on both sides aboiut 2 minutes per tortilla. remove to a paper towel lined pan. Sprinkle with a little salt while they are hot. Set oven at lowest setting and put pan in the oven just to keep tortillas warm.
2Have a grill pan ready to pre heat, but do not heat yet. In a large bowl squeeze the juice of one lime over the shrimp. Use one tabelspoon of the olive oil to sprinkle over the shrimp. Next sprinkle the chipotle powder, and shaker of seasonings garlic, cumin,& oregano over the shrimp. Next season with a little salt and black pepper. Toss the shrimp gently so they season well. Set seasoned shrimp aside to meld a little.
3In a large bowl toss the red and white cabbage or slaw mix with the scallions, red onion, radishes, tomatos, Next in a large measuring cup add sour cream, lime juice, honey, balsamic vinegar, olive oil, salt, pepper, cayanne pepper, and a little more chipotle powder about 1/4 tsp. Mix all very well. Pour over the shredded cabbage and mix real real good. Taste to see if seasonings are right. You might want a little sweeter add a little more honey.
4Now heat the grill pan, add a tabelspoon or two of olive oil and grill shrimp over moderate high heat, turning once, until they are pink and cooked through about 4 minutes total cooking time.
5Take out your warm tortilla tostadas set on a plate top with cabbage slaw, chipotle shrimp, avacado slice, and serve with a lime wedge. Pass the salsa. I usually serve with a tomatillo salsa or red salsa. Enjoy
About this Recipe
Trina Alaniz bagma - Aug 28, 2010
OMG Juliann, another awesome recipe, Lady you are a fabulous cook.
Is your husband aware that he has the best of two worlds with you as his wife, who cooks Cuban, Mexican and American food? LOL Muchas bendeciones Trina
Connie "Kiyu" Guerrero conchik - Aug 28, 2010
Juliann, this looks so yummy! Love mexican food! gotta save this so I can try them when I get to TX. Leaving on Monday early.
Juliann Esquivel Juliann - Aug 30, 2010
Connie I hope you have a good trip. I am sure you will learn great new recipes for Mexican food dishes in Texas.
Trina thanks for the compliments your so sweet. I guess I have spolied my husband. He never want to eat out. He always says to me. "I should have stayed home". "I would have eaten better at home then here at a resturant". And sometimes he is right, but I always tell him I need a break and need to get out once in a while. Gracias Bendiciones
Trina Alaniz bagma - Aug 30, 2010
He is probably right. But even great cooks need a break. LOL