mexican shrimp tostadas (tostadas de camaron)

Ingredients

• 1 cup canola oil or vegetable oil
• 4/6 medium corn tortillas, about two per person
• 24 large jumbo shrimp shelled, cleaned, and deveined about a pond and a half
• 1 teaspoon dried chipotle chile powder
• 3 cups shredded cabbage or coleslaw mix
• 2 large scallions, thinly sliced
• 1 medium red onion sliced thin
• 2 cups shredded red cabbage
• 3 large radishes, sliced very thin
• 1 large tomato, seeded and cut into 1/4 inch dice
• 1/2 cup sour cream
• 1/4 cup cilantro leaves, chopped
• 1 large ripe avacado, thinly sliced
• 6 large limes. (4 squeezed lime juice set aside) one cut in wedges for serving and one to squeeze over the shrimp
• 1/4 cup olive oil
• 3 tablespoons honey
• 2 tablespoons balsamic vinegar
• 1/4 teaspoon cayanne pepper
• 1/2 teaspoon each of salt & ground black pepper or to suit your taste.
• 1/2 teaspoon each of garlic powder, cumin powder, ground oregano, all in a small shaker to season shrimp