Spicy Shrimp and Avocado Tostadas

In a medium bowl, toss the peeled and deveined shrimp with chili powder, cumin, and salt until evenly coated.

Heat 1 tablespoon of olive oil in a large skillet over medium-high heat. Add the seasoned shrimp and cook for 2-3 minutes per side, until pink and opaque.

While the shrimp cooks, prepare the tostada shells. You can either bake them at 375°F (190°C) for 5-7 minutes until crisp, or lightly fry them in a thin layer of oil for 1-2 minutes per side until golden and crunchy.

In a small bowl, combine the shredded red cabbage, chopped cilantro, and lime juice to make a quick slaw.

To assemble, spread a layer of diced avocado on each crispy tostada shell. Top with the cooked spicy shrimp.

Finish each tostada with a generous spoonful of the lime-cilantro slaw and serve immediately.