In a medium, deep skillet, heat 1/4 inch of vegetable oil until hot. Fry one tortilla at a time over moderately high heat until lightly golden on both sides, about 2 minutes. Drain on paper towels and sprinkle with salt.
Preheat grill pan. In a medium bowl, toss the shrimp with 1 teaspoon of vegetable oil and chipotle chile powder. Season with salt. Grill shrimp over medium-high heat, turning once, until they are browned in spots and cooked through, about 4 minutes. In a medium bowl, toss cabbage with tomato, green onions, sour cream and lime juice and season with salt. Set tortillas on plates and top with cabbage slaw, shrimp, avocado, radishes and Chinese parsley. Serve with lime wedges. Makes 4 servings.
Tip: Chipotle is a smoked dried jalapeno pepper and the key ingredient used in many Mexican and Southwestern dishes. It combines spiciness with a distinct smoky flavor most commonly found in powder form.
Approximate Nutrient Analysis per serving (not including salt to taste):
360 calories, 11 g fat, 2.5 g saturated fat, 130 mg cholesterol, 850 mg sodium, 40 g carbohydrate, 3 g fiber, 4 g sugar, 24 g protein