Add about an 1-2 inches of canola oil into a large saucepan with high sides. Heat oil to 375 degrees. Cook tortillas for 1 to 2 minutes. Drain on paper towels and sprinkle immediately with salt.
Meanwhile, heat a skillet over medium heat with olive oil. Add shrimp and cook until translucent. About 3-4 minutes. Season with salt, pepper and lime juice.
Begin by layering refried beans on the fried corn tortilla. Next add 2 tablespoons cilantro-lime rice to each tostada, then sprinkle tomatoes on top. Add cooked shrimp and 1 1/2 tablespoons of avocado cream on each tostada.Garnish with chopped cilantro.
Avocado Cream
Blend all of the ingredients in a food processor. Scrap edges with a rubber spatula and blend some more. Season with salt and pepper to taste.
Refried Beans
To make the refried beans simply heat a medium skillet with olive oil. Add beans and smash them with the back of a spatula until they are mostly mashed. I like to leave the beans chunky with some beans still intact.Takes about 2-3 minutes.
Cilantro-Lime Rice
Cook brown rice per packaging instructions. While the rice is cooking, add garlic, lime juice, and oil to a medium bowl. Whisk to combine. Add cilantro and cooked rice to the vinaigrette. Toss to coat. Season with salt and pepper.