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 , 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.

Nutrition per serving