mexican shrimp tostadas (tostadas de camaron)

Ingredients For mexican shrimp tostadas (tostadas de camaron)

• 1 c

  canola oil or vegetable oil
• 4/6 md

  corn tortillas, about two per person
• 24 lg

  jumbo shrimp shelled, cleaned, and deveined about a pond and a half
• 1 tsp

  dried chipotle chile powder
• 3 c

  shredded cabbage or coleslaw mix
• 2 lg

  scallions, thinly sliced
• 1 md

  red onion sliced thin
• 2 c

  shredded red cabbage
• 3 lg

  radishes, sliced very thin
• 1 lg

  tomato, seeded and cut into 1/4 inch dice
• 1/2 c

  sour cream
• 1/4 c

  cilantro leaves, chopped
• 1 lg

  ripe avacado, thinly sliced
• 6 lg

  limes. (4 squeezed lime juice set aside) one cut in wedges for serving and one to squeeze over the shrimp
• 1/4 c

  olive oil
• 3 Tbsp

  honey
• 2 Tbsp

  balsamic vinegar
• 1/4 tsp

  cayanne pepper
• 1/2 tsp

  each of salt & ground black pepper or to suit your taste.
• 1/2 tsp

  each of garlic powder, cumin powder, ground oregano, all in a small shaker to season shrimp