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.
Zest and juice a lime.
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.
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.
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.
Return to heat, and toss 1 additional minute. Remove from heat.
Cut the second lime in half, and slice each half into 4 lime wedges.
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.
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