- 20 Minutes
- 4 Minutes
- Mix the corn, onion, cilantro, lime juice and 1/2 teaspoon salt in a medium bowl. Set aside.
- Add the shrimp, chili powder, cumin, paprika, 1/2 teaspoon salt and pepper to a large bowl and toss to combine.
- Heat the olive oil in a large skillet over medium heat. Add the seasoned shrimp and cook for 3-4 minutes or until the shrimp is opaque and cooked through. Remove from the heat and set aside.
- Spread the mashed avocado into an even layer over the tostadas. Sprinkle with the corn mixture and top with the shrimp. Sprinkle with the crumbled cheese and cilantro. Enjoy immediately.
Recipe Tip: To grill shrimp, preheat the grill or grill pan to medium-high heat. Grill the shrimp for 1-2 minutes per side or until opaque and cooked through.