Tequila-Chipotle Shrimp Tostadas with Mexican Slaw

 

1/3 cup plus 1 Tbs. olive oil

1/2 tsp. pure chipotle chile powder

Kosher salt, to taste

1 lb. extra-large (26 to 30 per lb.) shrimp, peeled and deveined

3/4 cup sour cream

2 medium limes, 1 finely grated to get 2 tsp. zest and squeezed to get 1 Tbs. juice; the other cut into 4 wedges

1/2 tsp. honey

1/4 cup white tequila

8 6-inch corn tortillas

1 large firm-ripe Hass avocado, diced

Chopped cilantro, for garnish

Sliced radish, for garnish

 

In a shallow baking dish, combine 1 Tbs. of the oil with the chipotle powder and 1/2 tsp. salt. Add the shrimp and toss well to coat. Let sit for 10 minutes.

In a small bowl, combine the sour cream, lime zest and juice, honey, and 1/2 tsp. salt.

Heat the remaining 1/3 cup oil in a 12-inch skillet over medium-high heat until shimmering hot. Fry the tortillas, one at a time, turning with tongs, until golden brown and crisp, about 2 minutes each. Transfer to paper towels.

Discard all but 1 Tbs. oil from the skillet. Add the shrimp and cook over medium-high heat on one side until lightly browned, about 2 minutes. Flip and cook 1 minute more. Take the pan off the heat and add the tequila. Return to the heat and cook, tossing, until just cooked through, about 1 minute. Remove from the heat.

Slather each tostada with about 1 Tbs. of the sour cream mixture. Divide the avocado, and shrimp over the tostadas, drizzle with the remaining sour cream mixture, sprinkle with cilantro and serve with the lime wedges and slaw.

 

Mexican Slaw with Spicy Lime Dressing

4 cups green cabbage, thinly sliced

2 cups red cabbage, thinly sliced

2 green onions, thinly sliced

1/2 cup cilantro, chopped

3 tablespoons fresh lime juice

2 tablespoons honey

3 tablespoons rice wine vinegar

1 teaspoon Dijon mustard

1/3 cup olive oil

1/2 teaspoon salt

1 teaspoon chipotle in adobo sauce

 

Thinly slice cabbage. Slice green onions, and wash, dry and chop cilantro. Combine cabbage, green onions and cilantro in large salad bowl.

Process lime juice and chipotle in adobo sauce in a blender until blended.

Mix dressing into cabbage mixture. Season to taste with pepper and serve immediately, or chill for a few hours.