12 large or jumbo shrimp (peeled and tails removed)
1 teaspoon taco seasoning ((Cajun seasoning or chili powder would work too!))
1 tablespoon olive oil ((divided))
1 hass avocado
1 Juice of lime ((about 1 tablespoon))
salt & pepper to taste
1 cup grape tomatoes (halved)
1 small bell pepper (diced)
2 scallions (diced)
2 tablespoons crumbled feta ((or queso fresco or cojita cheese))
Season the shrimp with the taco seasoning. Heat the olive oil in a large pan, and cook the shrimp about 2-3 minutes per side over high heat, or until fully cooked. Set aside.
Mash the avocado in a small bowl and mix with the lime juice.
To arrange the tostadas, spread 1/4 of the avocado onto each tostada, and season with a pinch of salt & pepper. Top each tostada with 3-4 shrimp, halved tomatoes, diced bell peppers, diced scallions, and feta cheese. Squeeze extra lime juice over the tostadas, if desired. Serve immediately
View the recipe instructions at Babaganosh
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