Chili-Lime Shrimp Tostadas

Ingredients

• 4 crisp corn tostada shells
• 3/4 lb large shrimp, peeled and deveined
• 1 tsp chili powder
• 1/2 tsp ground cumin
• 1 Tbsp olive oil
• 1 lime, zested and juiced
• 1 large ripe avocado
• 1 cup diced tomato
• 1/4 cup finely diced white onion
• 1 small jalapeno, seeded and minced
• 1/4 cup chopped cilantro
• Kosher salt and black pepper

Instructions

1. Mix the tomato, onion, jalapeno, cilantro, half the lime juice, and a pinch of salt to make the pico de gallo.
2. Mash the avocado with the remaining lime juice. Season with salt and pepper.
3. Pat the shrimp dry. Season with chili powder, cumin, lime zest, salt, and pepper.
4. Heat olive oil in a skillet over high heat. Sear the shrimp for 2 to 3 minutes per side, until opaque and 145 degrees F.
5. Spread the avocado mixture over each crisp tostada shell. Top each with 3 to 4 shrimp and fresh pico de gallo.
6. Serve immediately so the tostada shells stay crisp.