Spicy Shrimp Tostadas with Mango Salsa

Ingredients

• about 450 g Shrimp
• 1 tablespoon Olive Oil
• 1 teaspoon Chili Powder
• 0.5 teaspoon Cumin
• 0.5 teaspoon Garlic Powder
• 0.25 teaspoon Salt
• 0.125 teaspoon Black Pepper
• 8 shells Tostada Shells
• 1 medium Mango
• 0.25 cup Red Onion
• 0.25 cup Cilantro
• 0.5 pepper Jalapeno
• 2 tablespoons Lime Juice
• 1 medium Avocado

Original measure retained: its cup/spoon or fluid-volume standard is unspecified.

Instructions

1. 1In a medium bowl, combine the about 450 g Shrimp with 1 tablespoon Olive Oil, 1 teaspoon Chili Powder, 0.5 teaspoon Cumin, 0.5 teaspoon Garlic Powder, 0.25 teaspoon Salt, and 0.125 teaspoon Black Pepper. Toss everything together until the shrimp are evenly coated.
2. 2Heat a 30.48 cm skillet over medium-high heat, which is about 190°C. Add the coated shrimp in a single layer. Cook for 3 to 5 minutes, turning once, until the shrimp are pink and opaque and reach an internal temperature of 63°C. Remove the shrimp from the skillet and set aside.
3. 3While the shrimp cook, prepare the mango salsa. Dice the 1 medium Mango into 1.27 cm cubes. Finely chop the 0.25 cup Red Onion, 0.25 cup Cilantro, and 0.5 pepper Jalapeno (remove seeds and membranes for less heat if desired). Place the diced mango, chopped red onion, cilantro, and jalapeno in a medium bowl. Add the 2 tablespoons Lime Juice and gently toss to combine.
4. 4In a separate small bowl, mash the 1 medium Avocado until smooth.
5. 5Spread the mashed avocado evenly onto each of the 8 Tostada Shells.
6. 6Top the avocado-spread tostada shells with the cooked shrimp and spoon the prepared mango salsa over the shrimp.
7. 7Serve the Spicy Shrimp Tostadas with Mango Salsa immediately.

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