So messy to eat… but so fresh and flavorful!! This dish was part of our Cinco de Mayo meal this year; it was preceded by chips & Guacamole and accompanied with Margaritas! 🙂 This recipe was adapted from Food and Wine, contributed by Melissa Rubel Jacobson. My husband and son ate the leftover toppings in burritos for lunch the next day. A healthy and quick cooking holiday meal- GREAT!
Yield: Serves 4 to 6
- 1 teaspoon vegetable oil, plus more for frying
- 6-8 corn tortillas
- Kosher salt
- 1 pound large shelled and deveined shrimp
- 1 teaspoon chipotle chile powder
- 4 cups shredded cabbage or coleslaw mix (I used a 10 oz bag of shredded cabbage)
- 1 medium tomato, seeded and cut into 1/4-inch dice
- 2 scallions, thinly sliced
- 1/4 cup sour cream
- 2 teaspoons fresh lime juice
- 1 Hass avocado, thinly sliced
- 2 medium radishes, thinly sliced, optional
- 1/4 cup cilantro leaves, coarsely chopped
- Lime wedges, for serving, optional
- 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 1-2 minutes. Drain on paper towels and sprinkle with coarse salt.
- Preheat a grill. 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. (We used a grill basket, lightly sprayed with non-stick spray.)
- 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, if desired.
One Year Ago: