There is a burst of flavor in ever bite.
So easy to make, only takes 30 minutes.
This paired well with my Mexican Street Corn Coleslaw
1/2 c. fresh pineapple, chopped
1/2 c. cherry tomatoes, chopped
1/2 c. red onion, chopped
1/3 c. fresh basil, chopped
2 Tbls. fresh lime juice
1/2 t. garlic powder
1/2 t. fine sea salt
1/4 t. ground black pepper
12-16 extra-large raw shrimp, peels & deveined
1 t. smoked paprika
1/4 t. ground cumin
1/2 t. garlic powder
1/4 t. ground black pepper
1/2 t. fine sea salt
1 Tbls. olive foil (for frying)
4 (6-inch) yellow corn tortillas
1 Tbls. olive oil
1 large avocado, mashed
Line a large, rimmed baking sheet with parchment paper. Set aside.
Pineapple Salsa: In a medium bowl, stir together pineapple, tomatoes, onion, basil, lime juice, 1/2 t. garlic powder, 1/2 t. salt and 1/4 t. pepper; stir to combined. Set salsa aside for serving.
Tortillas: Brush tortillas on both sides with 1 tablespoon of olive oil and place on prepared baking sheet. Bake at 400 degrees for 8-10 minutes, flipping after 5 minutes. Let tostadas cool until read to use.
Shrimp: In a small bowl, toss shrimp with smoked paprika, cumin, garlic powder, pepper and salt until evenly coated. In a large nonstick skillet, over medium high heat, add shrimp and cook until just cooked through (2-3 minutes per side).
To Serve: Top each tostada evenly with mashed avocado, 3 or 4 shrimp and pineapple salsa. Serve immediately.