Chipotle Shrimp Tostadas

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1 teaspoon vegetable oil, plus more for frying

4 corn tortillas

Kosher salt

24 large shelled and deveined shrimp (about 1 pound)

1 teaspoon chipotle chile powder

4 cups shredded cabbage or coleslaw mix

1 medium tomato, seeded and cut into 1/4-inch dice

2 scallions, thinly sliced

1/4 cup sour cream

1 1/2 teaspoons fresh lime juice

1 Hass avocado, thinly sliced

2 medium radishes, thinly sliced

1/4 cup cilantro leaves

Lime wedges, for serving

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