Ingredients:

  • 8 corn tortillas
  • 3 tbsp neutral oil
  • 1/2 tsp sea salt
  • 1 lb medium shrimp, peeled and deveined
  • 2 tbsp olive oil
  • 1 tsp smoked paprika
  • 1/2 tsp garlic powder
  • 1/4 tsp cayenne pepper
  • 1/2 tsp salt
  • 1 cup canned refried beans
  • 2 ripe avocados, mashed
  • 1 tbsp lime juice
  • 2 cups shredded red cabbage
  • 1/4 cup fresh cilantro, chopped
  • 2 tbsp lime juice
  • 1 tbsp olive oil
  • 1 pinch salt
  • 1 pinch black pepper

Instructions:

  1. Preheat oven to 425°F (218°C). Lightly brush both sides of the corn tortillas with neutral oil and sprinkle with sea salt. Arrange on a baking sheet and bake for 6–8 minutes, flipping halfway through, until golden brown.
  2. Pat shrimp dry with paper towels. In a bowl, toss shrimp with smoked paprika, garlic powder, cayenne pepper, and salt.
  3. Heat olive oil in a skillet over medium-high heat until shimmering. Add shrimp in a single layer and cook for 2 minutes per side until pink and opaque; remove immediately.
  4. Prepare the slaw by mixing shredded red cabbage, chopped cilantro, lime juice, olive oil, salt, and black pepper in a medium bowl.
  5. Assemble the tostadas by spreading a layer of refried beans on each shell, followed by mashed avocado mixed with lime juice. Top with the seared shrimp and a handful of cabbage slaw.