Directions:
- In a medium, deep skillet, heat 1/4 inch of vegetable 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(while they are still hot!)
- Preheat a grill pan.
- In a medium bowl, toss the shrimp with the 1 teaspoon of vegetable 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.
Nutrition Facts
| Amount Per 1 Serving | |||
| Calories | 457.65 Kcal (1916 kJ) | ||
| Calories from fat | 216.45 Kcal | ||
| % Daily Value* | |||
| Total Fat | 24.05g | 37% | |
|---|---|---|---|
| Cholesterol | 71.33mg | 24% | |
| Sodium | 1346.69mg | 56% | |
| Potassium | 432.8mg | 9% | |
| Total Carbs | 51.46g | 17% | |
| Sugars | 4.11g | 16% | |
| Dietary Fiber | 5.9g | 24% | |
| Protein | 12.73g | 25% | |
| Vitamin C | 40.1mg | 67% | |
| Iron | 2.4mg | 13% | |
| Calcium | 118.4mg | 12% | |
| Amount Per 100 g | |||
| Calories | 159.66 Kcal (668 kJ) | ||
| Calories from fat | 75.51 Kcal | ||
| % Daily Value* | |||
| Total Fat | 8.39g | 37% | |
|---|---|---|---|
| Cholesterol | 24.89mg | 24% | |
| Sodium | 469.82mg | 56% | |
| Potassium | 150.99mg | 9% | |
| Total Carbs | 17.95g | 17% | |
| Sugars | 1.43g | 16% | |
| Dietary Fiber | 2.06g | 24% | |
| Protein | 4.44g | 25% | |
| Vitamin C | 14mg | 67% | |
| Iron | 0.8mg | 13% | |
| Calcium | 41.3mg | 12% | |
* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.
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