# What You Need:
→ Seafood
01 - 14 oz medium shrimp, peeled and deveined
02 - 1 tablespoon olive oil
03 - 1 teaspoon chili powder
04 - 1/2 teaspoon ground cumin
05 - 1/2 teaspoon smoked paprika
06 - 1/2 teaspoon salt
07 - 1/4 teaspoon ground black pepper
→ Tostadas
08 - 8 small corn tostada shells
→ Avocado Topping
09 - 2 ripe avocados, diced
10 - 1 tablespoon lime juice
11 - 1/4 teaspoon salt
→ Fresh Garnishes
12 - 1/2 small red onion, finely diced
13 - 1 small tomato, diced
14 - 1/4 cup fresh cilantro, chopped
15 - 1 jalapeño, thinly sliced (optional)
16 - Lime wedges, for serving
# How To Make It:
01 - In a medium bowl, toss shrimp with olive oil, chili powder, cumin, smoked paprika, salt, and black pepper until evenly coated.
02 - Heat a large skillet over medium-high heat. Add shrimp and cook 2 to 3 minutes per side until pink and opaque. Remove from heat.
03 - In a small bowl, gently combine diced avocados with lime juice and salt.
04 - Arrange tostada shells on plates. Spread avocado mixture evenly on each shell.
05 - Top each tostada with cooked shrimp, then sprinkle with red onion, tomato, cilantro, and sliced jalapeño if desired.
06 - Serve immediately accompanied by lime wedges.
