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Ingredients

• 1 teaspoon  vegetable oil, plus more for frying
• 4   corn tortillas
•   Kosher salt
• 24   large shelled and deveined shrimp (about 1 pound)
• 1 teaspoon  chipotle chile powder
• 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 teaspoons  fresh lime juice
• 1   Hass avocado, thinly sliced
• 2   medium radishes, thinly sliced
• 1/4 cup  cilantro leaves
•   Lime wedges, for serving

Description

To Create This Southwestern-inspired Dish, Melissa Rubel Jacobson Tosses Shrimp With Chipotle Chile Powder (made From Dried, Smoked Jalapenos), Grills Them, Then Layers Them On Top Of Crunchy Fried Corn Tortillas And Crisp, Citrusy Slaw.

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