2 cups coleslaw mix; packaged
1/4 cup cilantro; chopped
3 tbsp light mayonnaise
4 tsp water
2 tsp fresh lime juice
1/2 tsp chipotle peppers in adobo sauce; finely chopped
1/2 tsp salt; to taste
2 sprays cooking spray
4 small corn tortillas; 4 in diamiter
12 oz uncooked shrimp; peeled, deveined
1/2 tsp ground cumin

1. Combine slaw mix, cilantro, mayonnaise, water, lime juice, chipotle chilies and 1/4 tsp salt in a small bowl; set aside.
2. Coat a large nonstick skillet with cooking spray; heat over medium-high heat. Add tortillas; cook until crisp and golden, 2-3 minutes per side. Remove tortillas; set aside.
3. Off heat, coat same skillet with cooking spray; heat over medium-high heat. Sprinkle shrimp with cumin and remaining 1/4 tsp salt; add shrimp to skillet. Cook shrimp until lightly browned and cooked through, turning once, 3 minutes; remove from heat.
4. Place a tortilla on each of 4 serving plates; evenly divide slaw mixture over top. Top each with 3 shrimp; serve.
Serving size: 1 tostada per serving.

Note:
Serve with fresh lime wedges. Garnish with extra cilantro.