Shrimp Tostadas with Cilantro Lime Cabbage Slaw

1. Preheat the oven to 400 degrees F. 
2. Use a paper towel to pat the shrimp dry and add them to a medium bowl. Add the taco seasoning and 1 teaspoon salt and stir to combine. Set the shrimp aside. 
3. Spread the tortillas evenly on a rimmed baking sheet and use 1 tablespoon of the avocado oil to evenly brush each side of the tortilla. Bake the tortillas for 5 minutes, flip them over, and bake for another 3-5 minutes on the second side until they are crisp and lightly golden brown. Set the tortillas aside to cool. 
4. While the tortillas are baking, prepare the slaw. Use the thin slicing disc of a food processor or sharp knife to thinly shred the cabbage and red onion. 
5. Transfer the cabbage and onion to a large bowl, and add the cilantro leaves, fresh lime juice, and remaining teaspoon of salt. Toss to combine. 
6. Warm the refried beans in a small saucepan and prepare the rest of the toppings. dice the avocado, crumble the cheese, and slice the jalapeno. 
7. When ready to serve, heat a large cast iron skillet over medium-high heat and add the remaining tablespoon of avocado oil. When the oil just starts to shimmer, add the shrimp in a single layer. Cook the shrimp for 3-5 minutes, flip to the other side, and cook for another 3 minutes or until cooked through. 
8. To assemble, spread a few tablespoons of refried beans on each tortilla, and top with a scoop of slaw, a few shrimp, and your desired toppings. Serve immediately with additional lime wedges.

Note: Recipe featured is from Marisa Kerkvliet of Lemon Thyme Kitchen, featured on Wild for Salmon.