Tostada Directions: Start off by deveining your shrimp and patting them dry. Add shrimp to a single layer on a cutting board and season each side with a nice sprinkle of salt, pepper, garlic powder, cumin, coriander and paprika.
Tostada Directions: Grab a large 12” inch pan and pour in 2 Tbsp Avocado oil. Heat on medium high and once hot, add in your shrimp in a single layer and let cook for 1 ½ minutes on first side. Flip shrimp and cook another 1 ½ minutes adding ½ tbsp of butter. Continue to sauté and remove shrimp from pan once cooked through.
Tostada Directions: Grab a medium sized pan for the tortillas and add in ¼ cup Avocado oil. Heat on medium high heat and once temp hits 350, add in the tortillas one at a time. Cook for 1 minute on the first side then flip and cook for an additional 30-45 seconds on the second side. Remove and add to a wire rack to cool or a plate with paper towels on it.
Tostada Directions: Spread a nice layer of Guacamole on each tostada then add a few shrimp on top. Sprinkle on some Pineapple Salsa and drizzle some crema on top then enjoy! (assembly below)
Pineapple Salsa Directions: Add all ingredients to a bowl and give a nice mix.
Pineapple Salsa Directions: Put in fridge for 1-2 hours so flavors come together.
Chipotle Crema Directions: Add all ingredients to a small blender.
Chipotle Crema Directions: Add in 1-2 Tbsp of the adobe sauce from the can depending how spicy you like it. Blend until smooth.