Combine the shrimp, 1/4 cup vegetable oil and chipotle chili pepper in a large bowl. Season with salt and pepper. Set aside.
Warm the remaining vegetable oil in a large skillet over medium-high heat. Fry tortillas, one at a time, for about 1 minute on each side or until golden brown and crisp. Place on paper towels to drain. Season with salt.
Drain oil from skillet; cool and discard oil. Add reserved shrimp to pan; cook and stir over medium-high heat for 3-5 minutes or until the shrimp become pink. Remove from heat; squeeze juice from lime half over shrimp; toss.
Mash avocados with juice from the remaining lime half in a large bowl. Season with salt and pepper to taste; stir.
Spread avocado mixture over tortillas. Top with shrimp and queso fresco. Garnish with cilantro, lime wedges and radishes.