Shrimp And Avocado Salad With Crispy Tortillas

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6 corn tortillas, sliced into strips

5 tablespoons olive oil

kosher salt and black pepper

1 1/2 pounds peeled and deveined large shrimp

1/2 teaspoon ground cumin

2 tablespoons fresh orange juice

2 tablespoons fresh lime juice

2 romaine hearts, thinly sliced (about 5 cups)

1/4 small cabbage, thinly sliced (about 3 cups)

1 avocado, sliced

1/4 cup roasted pepitas (hulled pumpkin seeds)

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