Shrimp & Guacamole Tostadas

Directions

1. 1

   In a large mixing bowl, scoop out the ripe avocados and mash them with a fork.

2. 2

   Stir in the dollop of sour cream. This will prevent the avocado from going brown.

3. 3

   Add diced tomatoes, finely chopped white onions, minced jalapeno, minced garlic, and chopped cilantro to the mashed avocados.

4. 4

   Squeeze the juice of one lime over the mixture and season with salt and pepper to taste.

5. 5

   Gently fold all the ingredients together until well combined. Adjust seasoning if necessary.

6. 6

   If using frozen shrimp, thaw them according to package instructions.

7. 7

   In a medium-sized bowl, toss the shrimp with garlic powder, salt, and pepper until evenly coated.

8. 8

   Heat olive oil in a skillet over medium-high heat. Cook the shrimp for 2-3 minutes per side or until they turn pink and opaque. Remove from heat.

9. 9

   Preheat your oven to 425°F.

10. 10

    Arrange the corn tortilla rounds on a baking sheet. Spray or rub them with a bit of olive oil and sprinkle on some salt.

11. 11

    Bake in the preheated oven for 10 minutes or until they become crispy and golden brown.

12. 12

    If needed, after 10 minutes, flip them over and bake for another 2 minutes.

13. 13

    Once the tostadas are ready, let them cool slightly.

14. 14

    In a small bowl, mix sour cream with lime juice and a pinch of salt.

15. 15

    Optionally, cut shrimp into smaller, bite-sized pieces.

16. 16

    Spread a spoonful of guacamole onto each mini tostada.

17. 17

    Top each tostada with about 1/4 cup of cooked shrimp and drizzle with the lime-infused sour cream.

18. 18

    Garnish with additional cilantro if desired.

19. 19

    Serve assembled tostadas immediately.