Chipotle Shrimp Tostadas

Ingredients:

• 1 pound of large shrimp, deveined
• ¾ cup Silver Spring™ Chipotle Mustard

• 1 (10 oz.) bag angel hair coleslaw or 1 (10 oz) bag shredded cabbage
• 1 medium tomato,  rough-chopped into ¼-inch size pieces (seeds removed)
• 2 scallions, thinly sliced (white and green parts)
• ¼ cup sour cream
• 1 ½ teaspoons fresh lime juice
• ½ cup Silver Spring™ Chipotle Mustard

• 2 tablespoons vegetable oil
• 4 small corn tortillas or medium-size flour tortillas
• Kosher salt

• Lime wedges, for serving 
• 1 avocado, thinly sliced
• 2 medium radishes, thinly sliced
• ¼ cup cilantro leaves, chopped

Directions:

Rinse and dry the shrimp. Place in a large resealable bag and add ¾ cup of the mustard. Marinate in the refrigerator for at least two hours.

Meanwhile, in  a medium bowl, combine the coleslaw, chopped tomato, sliced scallions, sour cream, lime juice,  and ½ cup mustard. Mix together and refrigerate.

Remove the shrimp from the refrigerator. Cook in a medium-size skillet (or grill pan) over medium-high heat for 4-5 minutes. These can also be cooked on the grill on high heat, turning once, about 2 minutes on each side.

Add the vegetable oil to a large skillet over medium-high heat, until hot. Fry the tortillas one at a time until golden brown, about 2-3 minutes. Drain on paper towels and  sprinkle lightly with salt.

Layer onto the cooked tortilla: coleslaw salad, cooked shrimp and garnishes if you so choose.