Shrimp Guacamole Tostadas

• servings: 4 servings
• active time: 5 minutes
• total time: 30 minutes

Ingredients

1 pound raw frozen shrimp (thawed and peeled (tail-off)

1/2 teaspoon chili powder

1/4 teaspoon cumin

1 teaspoon garlic powder

1/4 teaspoon paprika

1 teaspoon salt

1/2 teaspoon pepper

8 small corn tortillas

avocado spray oil (for the tortillas)

1/4 medium red bell pepper (thinly sliced or diced)

1/4 medium red onion (thinly sliced or diced)

1/2 Tablespoon avocado oil

1 cup guacamole

freshly chopped cilantro (to taste)

hot honey drizzle (to taste)

freshly squeezed lime juice (to taste)

Directions

Preheat Oven

Preheat the oven to 425 degrees F.

Rinse Shrimp

Rinse the shrimp under cold water to remove any ice.

Mix Seasoning

Mix the chili powder, cumin, garlic powder, paprika, salt, and pepper together in a large bowl.

Coat Shrimp

Toss the shrimp in the bowl and coat evenly. Set aside.

Spray Oil on Tortillas

Spray (or brush) each side of the tortillas with oil, then lay flat on the baking sheet.

Bake Tortillas

Bake the tortillas for about 4-5 minutes, then flip and bake another 4-5 minutes (or until crispy).

Chop Veggies

Meanwhile, chop the red onion and bell pepper.

Add Veggies & Shrimp to Pan

When the tortillas are done, set them aside and spread the veggie mixture on half of the hot pan. Add the shrimp to the other half, spreading into a single layer.

Bake

Mix the avocado oil into the veggies, then bake the veggies and shrimp for about 14-15 minutes.

Assemble Tostadas

Top each tostada with guacamole, cooked shrimp and veggies, freshly chopped cilantro, a drizzle of hot honey, and a squeeze of lime juice.

Nutrition

• Serving Size: 2 Tostadas
• Calories: 341 kcal
• Total Fat: 14 g
• Saturated Fat: 2 g
• Unsaturated Fat: 10 g
• Trans Fat: 0.01 g
• Cholesterol: 143 mg
• Sodium: 1257 mg
• Total Carbohydrate: 38 g
• Dietary Fiber: 8 g
• Total Sugars: 7 g
• Protein: 20 g