Instructions

1. In a medium bowl, combine 1 tablespoon of the oil, the chipotle chile powder and 1/2 teaspoon of salt. Add the shrimp, and toss well to coat. Set aside.
2. Zest and juice a lime.
3. In a small bowl, combine the sour cream, 2 teaspoons of lime zest, 1 tablespoon of lime juice, honey and 1/2 teaspoon of salt.
4. In a large skillet over medium-high heat, heat the remaining 1/3 cup of oil until shimmering. Using tongs, fry the corn tortillas until golden brown on both sides, about 2 minutes. Transfer the fried tortillas to a paper towel-lined plate.
5. Drain most of the oil from the skillet. Add the shrimp, and cook until lightly browned, about 2 minutes. Flip the shrimp and cook until cooked through, about 1 more minute. Remove from heat, and add tequila.
6. Return to heat, and toss 1 additional minute. Remove from heat.
7. Cut the second lime in half, and slice each half into 4 lime wedges.
8. Spread the sour cream mixture over each tostada. Evenly divide the cabbage, avocado and shrimp over the tostadas. Garnish the tostadas with cilantro, and serve with lime wedges.