Chipotle Shrimp Tostadas
To celebrate Cinco de Mayo, we made this recipe, from Food & Wine. It was really, really good. I only changed a couple of things, including substituting fresh chives (from our yard) for the scallions, and plain yogurt for the sour cream in the slaw. We specifically used a beauty heart radish (aka 'watermelon radish') for the radishes called for in the recipe because we have a bunch and they're so pretty.
This was a bright and colorful dish, perfect for a Cinco de Mayo celebration. The shrimp have a little heat from the chipotle powder which is tempered nicely by the cool crispness of the slaw and the creamy avocado. The tostada provides a nice crunch for a bit of texture throughout the dish.
We omitted margaritas because we are currently out of tequila, but horchata and a Summer Shandy with lime were excellent replacements.
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