Simple Shrimp and Guacamole Tostadas

Preheat oven to 350F.

Lightly coat both sides of the corn tortillas with a spray of cooking spray. Place them on a baking sheet. Bake tortillas for 4 minutes on each side. Then remove the tortillas from the oven and switch oven to broil.

Evenly divide the cheese over the tortillas and broil them until cheese is melted and bubbly, 2-ish minutes. Remove from the oven and set aside.

In a small bowl, combine the avocados, cilantro, lime juice and a pinch of kosher salt. Mash up with a fork until you get guacamole. Go ahead and eat a few bites for your well being. Set aside.

Toss the shrimp with the cumin, chili powder, crushed pepper flakes and garlic salt.

Heat the oil in a medium skillet over medium high. Sear the shrimp on one side for 2 minutes; flip the shrimp and sear for 30 more seconds. Remove shrimp from pan.

To the pan, add the sliced red bell pepper. Saute for 2 minutes, scraping the browned bits from the pan. Season the peppers. Just sprinkle in a leetle salt.

Spoon the guacamole over each cheesy tostada, followed by shrimp and red bell pepper. Garnish each tostado with cilantro and give another good squeeze of lime juice over each one.

Oh, you just won’t believe it.