Spicy Shrimp Tostadas with Avocado Crema

Ingredients

• 1 pound Shrimp
• 1 tablespoon Olive Oil
• 1 teaspoon Chili Powder
• 0.5 teaspoon Cumin
• 0.25 teaspoon Cayenne Pepper
• 1 can Black Beans
• 2 medium Avocado
• 2 tablespoons Lime Juice
• 2 tablespoons Water
• 0.5 teaspoon Salt
• 8 tostadas Corn Tostadas
• 2 cups Shredded Lettuce
• 1 cup Diced Tomatoes

Instructions

1. 1In a medium bowl, combine the 1 pound of Shrimp with the 1 tablespoon of Olive Oil, 1 teaspoon of Chili Powder, 0.5 teaspoon of Cumin, and 0.25 teaspoon of Cayenne Pepper. Toss everything together until the shrimp are evenly coated.
2. 2Heat a 10-inch skillet over medium-high heat (about 400°F or 200°C). Add the coated shrimp in a single layer. Cook for 2-3 minutes per side, until the shrimp are pink and opaque, and reach an internal temperature of 145°F (63°C). Remove the shrimp from the skillet and set aside.
3. 3While the shrimp are cooking, place the 2 medium avocados in a medium bowl. Mash them with a fork until mostly smooth. Add the 2 tablespoons of Lime Juice, 2 tablespoons of Water, and 0.5 teaspoon of Salt. Stir until the mixture is smooth and creamy. If it's too thick, add a little more water, 1 teaspoon at a time, until it reaches your desired consistency.
4. 4Warm the 1 can of Black Beans. You can do this by placing them in a small saucepan over medium heat for 3-5 minutes, stirring occasionally, or by microwaving them in a microwave-safe bowl for 1-2 minutes, stirring halfway through.
5. 5To assemble the tostadas, spread a layer of the 2 cups of Shredded Lettuce on each of the 8 Corn Tostadas. Top the lettuce with a portion of the warmed black beans.
6. 6Next, arrange the cooked spicy shrimp over the black beans on each tostada. Add the 1 cup of Diced Tomatoes on top of the shrimp.
7. 7Finally, spoon a generous amount of the avocado crema over the tomatoes on each tostada. Serve the 4 Spicy Shrimp Tostadas immediately.

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