INGREDIENTS
1 tsp. vegetable oil, plus more for frying
4 corn tortillas
Salt
24 large shelled and deveined shrimp
1 tsp. chipotle chili powder
4 cups shredded cabbage or coleslaw mix
1 medium tomato, seeded, cut in 1/4-inch dice
2 scallions, thinly sliced
1/4 cup sour cream
1 1/2 tsp. fresh lime juice
1 avocado, thinly sliced
2 medium radishes, thinly sliced
1/4 cup cilantro leaves
Lime wedges, for serving
DIRECTIONS
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.
Preheat a grill pan.
In a medium bowl, toss the shrimp with 1 tsp. of vegetable oil and the chipotle chili 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; season with salt.
Set the tortillas on plates and top with the cabbage slaw, chipotle shrimp, avocado, radishes and cilantro.
Serve with lime wedges.
Serves 4.
