1+1 teaspoon Vines & Branches Persian Lime Olive Oil
4 corn tortillas
Vines & Branches Sea Salt
24 large shelled and deveined
shrimp (about 1 pound)
1 teaspoon chipotle chile powder
4 cups shredded cabbage or
1 medium tomato, seeded and cut into
2 scallions, thinly sliced
1/4 cup sour cream
1 1/2 teaspoons fresh lime juice
1 Hass avocado, thinly sliced
2 medium radishes, thinly sliced
1/4 cup cilantro leaves
Lime wedges, for serving
In a medium, deep
skillet, heat 1/4 inch of persian lime olive oil 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 the 1 teaspoon olive 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.
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.
Adapted from: http://www.foodandwine.com/recipes/chipotle-shrimp-tostadas