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

Ingredients

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

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...

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