CRISPY SHRIMP TACOS WITH COLESLAW AND CHIPOTLE CREAM

Start to finish: 1 hour Servings: 4

Eight 6-inch corn tortillas 3 tablespoons vegetable oil, plus extra for brushing the tortillas

¼ cup mayonnaise (low-fat is fine)

¼ cup Greek yogurt or sour cream 1 teaspoon minced chipotle in adobo sauce

½ teaspoon adobo sauce 1 tablespoon plus 2 ½ teaspoons fresh lime juice

3 cups finely shredded cabbage 1 cup coarsely shredded carrots 1 cup thin strips red bell pepper (about 1-inch long)

1 pound medium shrimp (31/35), peeled and deveined

1 firm ripe avocado, cut into cubes ½ cup cilantro leaves

Preheat the oven to 375 F. Wrap four tortillas in foil and heat them on the middle shelf of the oven until they are pliable, about five minutes (or wrap them in a moist towel and microwave them for 30 seconds). Remove them from the foil, brush them lightly on both sides with the oil and carefully (so as not to burn yourself) drape each tortilla over a metal bar on the middle rack of the oven so that the sides of the tortillas are hanging down and bake them for five minutes. Open the oven, and using tongs, lift up the tortillas, spread them open a bit by pulling the two sides apart (they will still be pliable), and bake them on the rack for another three to five minutes or until they are crispy all over. Prep and bake the remaining four tortillas following the same procedure. Meanwhile in a small bowl combine the mayonnaise, yogurt, chipotle, adobo sauce and 1 teaspoon of the lime juice and stir well. Add salt to taste and about 1 tablespoon water or enough to make the sauce pourable. In a medium bowl combine the cabbage, carrots, red pepper, remaining 1 tablespoons lime juice, 1 tablespoon of the vegetable oil and salt to taste and toss well.

Preheat the grill to medium. In a medium bowl toss the shrimp with the remaining 2 tablespoons oil and salt. Thread the shrimp onto skewers (preferably double skewers) and grill them, turning them once for two to three minutes total or until just cooked through. Transfer to a serving bowl.

To serve: Put all of the components of the tacos — the shrimp, coleslaw, avocado, chipotle cream and cilantro — onto a serving platter and let your guests build their own tacos.

Nutrition information per serving: 486 calories; 249 calories from fat; 28 g fat (4 g saturated; 0 g trans fats); 150 mg cholesterol; 861 mg sodium; 39 g carbohydrate; 11 g fiber; 9 g sugar; 21 g protein.

EDITOR’S NOTE: Sara Moulton is host of public television’s “Sara’s Weeknight Meals.” She was executive chef at Gourmet magazine for nearly 25 years and spent a decade hosting several Food Network shows, including “Cooking Live.” Her latest cookbook is “HomeCooking 101.”