I made this for dinner this week and it was a huge hit. Even my pickiest eaters ate it...cabbage and tomatoes and all. It was quick and simple and will probably become a regular addition to our menu. I think it would also be yummy with tilapia or another mild fish.
The basic recipe I used is Chipotle Shrimp Tostadas. I had to make a few changes, though, as I did not have the chipotle powder. I just sprinkled the shrimp with cumin, oregano, coriander, chili powder and a little salt while I cooked them.