Green Chile Sopes with Chipotle Mayonnaise, Shrimp, and Pineapple Slaw

Green Chile Sopes with Chipotle Mayonnaise, Shrimp, and Pineapple Slaw
Photo by Karry Hosford

Ingredients

  • 1/8 teaspoon salt
  • Mayonnaise:
  • 2 teaspoons white vinegar
  • 2 tablespoons peanut oil, divided
  • 16 medium shrimp, peeled and deveined (about 1/2 pound)
  • Cooking spray
  • Beans:
  • + 23 more ingredients
    • 1 (15-ounce) can pinto beans, undrained
    • 2 ½ cups very thinly sliced green cabbage
    • 1 garlic clove, minced
    • 2 teaspoons fresh lime juice
    • 2 cups masa harina
    • 1/8 teaspoon freshly ground black pepper
    • 1 ¼ cups water
    • ½ teaspoon salt
    • ½ cup vertically sliced onion
    • Shrimp:
    • ¾ cup (1/2-inch) cubed fresh pineapple
    • 1/8 teaspoon salt
    • 1/8 teaspoon salt
    • ¼ cup finely chopped fresh cilantro
    • ¼ cup shredded carrot
    • 1/3 cup julienne-cut radishes (about 2 large)
    • ½ cup thinly sliced green onions
    • 1 poblano chile
    • Slaw:
    • Sopes:
    • Chile:
    • 2 tablespoons low-fat mayonnaise
    • 1 (7-ounce) can chipotle chiles in adobo sauce

To prepare mayonnaise, remove 1 teaspoon adobo sauce from can; reserve remaining sauce and chiles for another use. Combine 1 teaspoon adobo sauce, mayonnaise, lime juice, 1/8 teaspoon salt, and garlic, stirring well. Cover and chill. To prepare slaw, combine the cabbage and next 8 ingredients (ca...

View full recipe at My Recipes

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