Shrimp Tostadas

Ingredients

• 0.5 cups mayonnaise
• 2 chipotles peppers in adobo sauce , minced
• 0.33 cups lime juice
• 1 tablespoon honey
• 1 tablespoon avocado oil
• 1 teaspoon ground cumin
• 0.25 teaspoons salt , or to taste
• 1 package shredded cabbage , 8 ounce

Instructions

1. 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.

2. 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.

3. 3

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

4. 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.

5. 5

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

6. 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.