Ingredients:

  • 1 lb medium shrimp, peeled and deveined
  • 2 tbsp extra virgin olive oil
  • 1 tbsp fresh lime juice
  • 1 tsp chili powder
  • ½ tsp smoked paprika
  • ½ tsp garlic powder
  • ¼ tsp ground cumin
  • ½ tsp kosher salt
  • ¼ tsp black pepper
  • 2 ripe avocados, pitted and peeled
  • 1 tbsp fresh lime juice
  • 2 tbsp fresh cilantro, finely chopped
  • 2 tbsp red onion, finely diced
  • ½ tsp kosher salt
  • 8 corn tostada shells
  • 1 cup shredded red cabbage
  • ½ cup radishes, thinly sliced
  • ¼ cup fresh cilantro leaves
  • 4 lime wedges

Instructions:

  1. In a medium bowl, mash the avocados with a fork until velvety but still slightly chunky. Stir in the lime juice, diced red onion, chopped cilantro, and salt until well combined.
  2. Pat the shrimp dry with a paper towel. In a bowl, toss the shrimp with olive oil, lime juice, chili powder, paprika, garlic powder, cumin, salt, and pepper until evenly coated.
  3. Heat a large non-stick skillet or cast-iron pan over medium-high heat. Add the shrimp in a single layer and cook for 2–3 minutes per side until they turn opaque and a golden-brown crust forms.
  4. Spread a generous layer of the avocado smash onto each tostada shell to create a moisture barrier.
  5. Pile a small handful of shredded red cabbage on top of the avocado, followed by the seared shrimp.
  6. Garnish with sliced radishes and fresh cilantro leaves. Serve immediately with a lime wedge on the side.