Shrimp Tostadas

Step 1
Combine mayonnaise, minced chipotle peppers, lime juice, honey, avocado oil, 1 teaspoon cumin, and salt to taste for the slaw in a large bowl. Stir until well blended. Add shredded cabbage and toss to coat. Refrigerate until ready to use.

Step 2
Combine water, sofrito base, and cayenne pepper in a large skillet for the slaw. Bring to a boil over medium heat. Add shrimp to the boiling liquid, bring back to a boil, and cook until shrimp turn white and peachy-pink, and make a ?C? shape, 3 to 5 minutes. Using a slotted spoon or spider, remove shrimp from the cooking liquid immediately.

Step 3
Set an oven rack about 6 inches from the heat source and preheat the broiler. Line a baking tray with aluminum foil.

Step 4
Stir refried beans, smoked paprika, 1/2 teaspoon cumin, and garlic granules together in a bowl for the tostadas. Spread each tostada shell with bean mixture, 1 to 2 tablespoons per tostada, or to taste. Sprinkle queso fresco crumbles evenly on each tostada. Place tostadas on the prepared baking tray in a single layer.

Step 5
Broil under the preheated broiler until cheese begins to melt, 1 to 2 minutes. Watch that tostada shells do not burn.

Step 6
Place about 1/2 cup of the prepared slaw on each tostada. Top with chopped cilantro to taste. Add three shrimp per tostada, and drizzle crema over all. Serve with lime slices, if desired.