Delicious bronzed shrimp and guacamole mini tostadas made with a zesty marinade and served on baked corn tortillas. Perfect for sharing or enjoying as an appetizer.
1: Peel, de-vein shrimp and pat dry; marinate with olive oil, salt, paprika, chipotle powder, cumin and garlic while you prep tortillas and guacamole.
2: Preheat oven to 350°F.
3: Cut corn tortillas into 4 and place on a greased sheet pan; flip to make sure they are coated with oil on both sides; sprinkle salt and bake for 5 minutes until golden.
4: To make guacamole, muddle avocados and mix in with red onion, cilantro, jalapeño, lime and salt; set aside.
5: Over medium high heat, sear shrimp for about 1-2 minutes per side.
6: To assemble, add a scoop of guacamole over a warm baked tortilla chip, place a juicy shrimp on top, garnish with chives and enjoy!
