Shrimp Tostadas with Queso Fresco

Instructions

1. Combine the shrimp, 1/4 cup canola oil and chipotle chili pepper in a large bowl. Season with salt and pepper. Set aside.
2. Warm remaining canola oil in a large skillet over medium-high heat. Fry tortillas, one at a time, for about 1 minute on each side or until golden brown and crisp. Remove to paper towels to drain. Season with salt.
3. Drain oil from the skillet; cool and discard oil. Add reserved shrimp; cook and stir over medium-high heat for 3-5 minutes or until shrimp turn pink. Remove from the heat; squeeze juice from lime half over shrimp; toss.
4. Mash avocados with juice from the remaining lime half in a large bowl. Season with salt and pepper to taste; stir.
5. Spread avocado mixture over tortillas. Top with shrimp and queso fresco. Garnish with cilantro, lime wedges and radishes.