Mexican Shrimp Tostadas

Instructions

1. Prepare the tortillas
   Preheat oven to 400°F (200°C). Brush both sides of each tortilla lightly with 1 tablespoon of vegetable oil. Place tortillas in a single layer on baking sheets and bake for 5-7 minutes per side until crisp and golden. Alternatively, fry tortillas in hot oil until crisp. Set aside on paper towels to drain.
2. Season the shrimp
   In a medium bowl, toss the shrimp with lime juice, chili powder, cumin, minced garlic, and salt. Allow to marinate for 10 minutes while preparing other ingredients.
3. Cook the shrimp
   Heat the remaining 2 tablespoons of oil in a large skillet over medium-high heat. Add the marinated shrimp and cook for 2-3 minutes per side, until pink and opaque. Remove from heat and roughly chop half the shrimp, leaving the rest whole for presentation.
4. Warm the beans
   Heat the refried beans in a small saucepan over medium-low heat, stirring occasionally until warm. Add a tablespoon of water if needed to achieve a spreadable consistency.
5. Assemble the tostadas
   Spread a layer of warm refried beans on each crispy tortilla. Top with shredded cabbage or lettuce, followed by the cooked shrimp (both chopped and whole pieces).
6. Add the garnishes
   Arrange avocado slices on top of each tostada. Sprinkle with crumbled queso fresco or cotija cheese, chopped cilantro, and jalapeño slices if using.
7. Serve
   Serve immediately with Mexican hot sauce or salsa on the side. For an authentic touch, provide lime wedges for squeezing over the top just before eating.