Spicy Shrimp Tostadas

Serve these fabu tostadas with a pitcher of Chris' margaritas...recipe is on the blog :)

1 tsp canola oil, plus more for frying tortillas*
corn tortillas
kosher salt
1 lb. shelled & deveined shrimp
1 tsp chipotle chile powder
4 cups coleslaw mix
1 tomato, chopped
2 scallions, thinly sliced
1/4 cup sour cream or plain greek yogurt
1 1/2 tsp freshly squeezed lime juice
1 avocado, seeded and chopped
1/4 cup cilantro, roughly chopped
lime wedges

In a medium skillet, heat 1/4" canola oil until hot. Fry tortillas, one at a time until golden brown o both sides, 2-3 minutes. Drain on paper towels and sprinkle with a bit of salt.

Preheat grill (or a grill pan) to medium high heat. In a bowl, toss the shrimp with a teaspoon of canola oil, chipotle powder and a generous pinch of salt. Grill shrimp until browned and cooked through, 4-5 minutes.

In another bowl, combine the coleslaw mix, tomato, scallions, sour cream and lime juice. Season with salt.

To serve, top tortilla with slaw, a few shrimp, some avocado and cilantro and a squeeze of fresh lime. Enjoy!!!