To create this Southwestern-inspired dish, Melissa Rubel Jacobson tosses shrimp with chipotle chile powder (made from dried, smoked jalapeños), grills them, then layers them on top of crunchy fried corn tortillas and crisp, citrusy slaw.
Course: Main Course, Seafood
Cuisine: Mexican
Keyword: shrimp, tostadas
Recipe By: Food & Wine, September 2008
Serving Size: 4