I found this recipe in my Food & Wine Magazine September 2008 edition. I added extra chipotle chile powder to the slaw, a seeded jalapeno pepper for extra kick and a sprinkle of cheese to cool things off. Surprisingly, the radishes added a lot to the dish so don’t leave them out. My changes are in green.
1 tsp. vegatable oil, plus more for frying
4 corn tortillas (Trader Joe’s Sun Dried Tomato and Habanero Truly Homemade tortillas)
24 large shelled and deveined shrimp (about 24)
1 tsp. chipotle chile powder (additional 1/2 tsp. added to slaw mix)
4 cups shredded cabbage or coleslaw mix
1 medium tomato, seeded and cut into 1/4 inch dice
2 scallions, thinly sliced
1/4 cup sour cream
1 1/2 tsp. fresh lime juice
1 avacado, thinly sliced
2 medium radishes, thinly sliced
1/4 cup cilatro leaves
Lime wedges, for serving.
1 seeded jalapeno
Sprinkle Mexican blend cheese
1. In a medium, deep skillet, heat 1/4 inch of vegatable oil until hot. Fry one tortilla at a time over moderately high heat until lightl golden on both sides, about 2 minutes. Drain on paper towels and sprinkle with salt. (I omitted the salt here)
2. Preheat a grill pan. In a medium bowl, toss the shrimp with the 1 tsp. of vegatable oil and the chipotle chile power. 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.
3. In a medium bowl, toss the cabbage with the tomato, scallions, sour cream and lime juice and season with salt (add 1/2 tsp chipotle chile powder and 1 seeded jalapeno). Set the tortillas on plates and top with the cabbage slaw, chipotle shrimp, avocado, radishes and cilantro. Sprinkle with Mexican blend cheese. Serve with lime wedges.