Heat oven to 400 degrees. On a rimmed baking sheet, toss the tortilla strips with 1 tbl of the oil and 1/4 tsp salt. Spread in a single layer and bake,tossing once,until golden and crisp,7-10 mins.
Meanwhile, in a large bowl,toss the shrimp with the cumin and 1/4 tsp each salt and pepper. Heat 1 tbl of remaining oil in a large skillet over med-high heat. Cook the shrimp until golden and cooked through, 2-3 mins per side.
In a large bowl, combine the orange and lime juices with the remaining 3 tbls of oil, 1/2 tsp salt and 1/4 tsp pepper. Add the romaine,cabbage,avocado,and shrimp and toss to combine. Serve the salad topped with the tortilla strips and pepitas.
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