Shrimp Tostadas with Mango and Strawberry Salsa

Preheat oven to 450 degrees F.

Place tortillas on a single layer on two cookie sheets. Brush with oil. Place tortillas in oven for about 10 minutes until toasted and brown. Dust with salt immediately

Meanwhile, in a medium bowl, mix together oil, cumin, coriander, sugar, salt and cayenne. Reserve 2 tablespoons. Toss remaining dressing with the shrimp.

Thinly slice cabbage into two inch long shreds. Toss with reserved dressing. Set aside.

Score mangoes, remove skin and pit and dice flesh. Add to medium bowl. Remove stems from strawberries and dice in small cubes. Add to bowl.

Roughly chop cilantro and add to bowl. Finely dice onion and add to bowl. Mince jalapeno and add to bowl. Add orange juice and juice of the lime. Add salt to taste.

Slice avocados for garnish.

To serve, arrange two baked tortillas side by side on each dinner plate. Top with some cabbage on each tortilla. Evenly divide shrimp among plate on top of cabbage. Top shrimp with a couple tablespoons of mango salsa and a few avocado slices.