Spicy Shrimp Tostadas

This is one of my favorite recipes, and also one that I created on my own from scratch. Not to toot my own horn too much but I'm pretty proud of it! Every time I make this for people they ask for the recipe so it's definitely a crowd pleaser, and you can always modify the ingredients if you don't like as much spice or seasoning. It's great for Summer get togethers, family dinners, and you can put all the toppings out so everyone can customize their own!

Ingredients:

- 6 Corn Tortillas

- 2 tbsp Chili Powder

- 1 tsp Cayenne Pepper

- 1 lb Medium Shrimp, deveined and peeled

- 2 Avocados

- 1 firm, medium Tomato, cored and diced

- 1 small Yellow Onion, finely diced

- 1/4 cup Cilantro, chopped

- 3 tbsp Vegetable Oil

- 2 tsp Salt

- 1 tsp Pepper

- 2 Limes

- Sour cream (optional)

- Cojita Cheese (optional)

Directions:

1. First make guacamole by splitting and pitting each avocado and scooping the insides into a bowl using a spoon. Mash avocado until it is a guacamole consistency. Add chopped onion, diced tomato, salt, chopped cilantro and lime juice to taste. Set aside, and keep away from your hungry family as they will try to devour it...

2. Then preheat your oven to 400 degrees F. Lay all tortillas out on a baking sheet lined with parchment paper. Lightly brush each tortilla with vegetable oil making sure to include edges, then sprinkle each with a pinch of salt and a pinch of chili powder. Flip each tortilla over and repeat same process on other side. Put tortillas in preheated oven for 4 minutes.

3. Rinse and pat dry shrimp and then place in a large bowl. Add one tablespoon of chili powder, remaining 1/2 teaspoon of cayenne pepper, remaining teaspoon of salt, one teaspoon of pepper, and a tablespoon of lime juice to the bowl and then toss all together so shrimp are evenly coated.

4. Heat 2 tablespoons of vegetable oil in very large pan over medium-high heat. Once oil is hot, place all shrimp in pan in a single layer, making sure they aren't crowding each other too much. Cook for about 2 minutes.

5. Take tortillas out of oven and flip each one over. Place back in oven and cook for another 3-4 minutes, depending on how crispy you want them to come out.

6. Toss shrimp around in the pan and cook until they are cooked through and no longer translucent. Remove from heat.

7. To serve, put a layer of the guacamole on top of the tostada, then sour cream, then shrimp on top. Garnish with Cojita cheese and Cilantro.

#Mexican #Spicy #Dinner #Summer #Avocado #Shrimp #Familystyle