Combine mayonnaise, minced chipotle peppers, lime juice, honey, avocado oil, ground cumin, and salt in a large bowl. Mix well to make the slaw dressing. Toss shredded cabbage with the dressing and refrigerate.

In a skillet, bring water, bouillon base, and cayenne pepper to a boil. Add shrimp and cook until pink and curled, 3-5 minutes. Remove cooked shrimp immediately.

Preheat the broiler with the oven rack about 6 inches from the heat. Line a baking tray with aluminum foil.

Mix refried beans, smoked paprika, ground cumin, and garlic granules in a bowl. Spread the mixture onto tostada shells, then sprinkle queso fresco evenly.

Broil tostadas until cheese just begins to melt, approximately 1-2 minutes. Watch carefully to avoid burning.