Shrimp Tostadas with Mango Salsa

Ingredients

For the Tostadas

• 8 corn tortillas
• olive oil
• salt

For the Guacamole

• 2 avocados
• 1/4 cup red onion chopped
• 1/4  cup tomatoes diced
• 1 tsp garlic powder
• 3/4  tsp salt
• juice of 1 lime

For the Mango Salsa

• 2 mangos diced into 1/4 inch pieces
• 1/4 cup red onion chopped
• 1-2 jalapeños diced (deseeded & remove the pith if you don't want it too spicy)
• 1 tbsp cilantro chopped
• juice of 1 lime

For the Blackened Shrimp

• 1 lb raw, deveined shrimp (32-40 shrimp)
• 1 tbsp avocado oil
• 1 tsp garlic powder
• 1 tsp onion powder
• 1 tsp salt
• 1 tsp paprika
• 1 tsp brown sugar
• ½ tsp black pepper
• ½ tsp cayenne pepper
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Method

• Preheat your oven to 400℉. Lightly spray a baking sheet with cooking spray and arrange corn tortillas in a single layer. Spray the tops with more cooking oil and sprinkle with salt.
• Bake for 6 minutes, then flip the tortillas, sprinkle with a little more salt, and bake for another 4–5 minutes, or until they’re golden brown and crispy to your liking.

Make the Guacamole

• In a mixing bowl, combine avocados, chopped red onion, diced tomato, garlic powder, salt, and lime juice. Mash together until smooth and well combined.

Make the Mango Salsa

• In a mixing bowl, combine diced mangoes, chopped red onion, diced jalapeños, chopped cilantro, and lime juice. Stir until everything is well combined.

Cook the Blackened Shrimp

• Season the shrimp with garlic powder, onion powder, paprika, salt, black pepper, cayenne pepper, and brown sugar.
• Heat avocado oil in a large skillet over medium-high heat. Once hot, add the shrimp and sear for 2–3 minutes per side, until cooked through. Remove from the skillet and set aside.

Assembling the Shrimp Tostadas

• Spread a layer of guacamole onto each baked tostada. Top with 4–5 shrimp, then spoon mango salsa over the top. Serve immediately and enjoy while the tostadas are crisp and fresh.