Adobo Grilled Shrimp Tostadas
Easy and fiesty shrimp tostada recipe.
- 1/8 Cup olive oil
- 4 corn tortillas
- 20 large shrimp enough for 4 - 5 shrimp per tostada
- 1 Tablespoon adobo sauce from canned chilies in adobo sauce
- 2 cups shredded cabbage
- 1 medium tomato diced
- 2 green onions thinly sliced
- 1/4 cup sour cream
- 1/4 teaspoon Chimayo Chile Powder or Ancho chile powder.
- 1 1/2 teaspoon fresh lime juice
- 1 Avocado sliced
- 2 medium radishes thinly sliced
- 1/4 cup cilantro leaves chopped
- Lime wedges for serving
In a medium, deep skillet, heat 1/4 inch oil until hot. Fry one tortilla at a time over moderately high heat until lightly golden on both sides, about 2 minutes total. Drain on paper towels and sprinkle with salt.
Preheat a grill pan. In a medium bowl, toss the shrimp with the 1 teaspoon or so of oil and the adobo sauce. 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 total.
In a medium bowl, toss the cabbage with the tomato, green onions, sour cream, chile powder and lime juice. Season with salt. Set the tortillas on plates and top with the cabbage slaw, shrimp, avocado, radishes and sprinkle with some cilantro leaves. Serve with lime wedges.
Calories: 284kcal | Carbohydrates: 21g | Protein: 10g | Fat: 19g | Saturated Fat: 4g | Cholesterol: 83mg | Sodium: 1044mg | Potassium: 485mg | Fiber: 6g | Sugar: 3g | Vitamin A: 618IU | Vitamin C: 26mg | Calcium: 113mg | Iron: 2mg