Tostada Directions:

1. Start off by deveining your shrimp and patting them dry. Add shrimp to a single layer on a cutting board and season each side with a nice sprinkle of salt, pepper, garlic powder, cumin, coriander and paprika.
2. Grab a large 12” inch pan and pour in 2 Tbsp Avocado oil. Heat on medium high and once hot, add in your shrimp in a single layer and let cook for 1 ½ minutes on first side. Flip shrimp and cook another 1 ½ minutes adding ½ tbsp of butter. Continue to sauté and remove shrimp from pan once cooked through.
3. Grab a medium sized pan for the tortillas and add in ¼ cup Avocado oil. Heat on medium high heat and once temp hits 350, add in the tortillas one at a time. Cook for 1 minute on the first side then flip and cook for an additional 30-45 seconds on the second side. Remove and add to a wire rack to cool or a plate with paper towels on it.
4. Spread a nice layer of Guacamole on each tostada then add a few shrimps on top. Sprinkle on some Pineapple Salsa and drizzle some crema on top then enjoy! (assembly below)

Pineapple Salsa Directions:

1. Add all ingredients to a bowl and give a nice mix.
2. Put in fridge for 1-2 hours so flavors come together.

Chipotle Crema Directions:

1. Add all ingredients to a small blender.
2. Add in 1-2 Tbsp of the adobe sauce from the can depending how spicy you like it. Blend until smooth.

• TOSTADA INGREDIENTS:

• 1 ½ lb large shrimp, shell and tail removed

• 6-8 small flour or corn tortillas

• 1 container Good Foods Chunky Guacamole

• 2 Tbsp avocado oil

• Sprinkle of salt

• Sprinkle of pepper

• Sprinkle of garlic powder

• Sprinkle of cumin

• Sprinkle of coriander

• Sprinkle of paprika

• PINEAPPLE SALSA INGREDIENTS:

• 2 cups finely diced pineapple

• ½ cup finely diced red pepper

• 1/3 cup finely diced white onion

• 1 serrano pepper finely diced, seeds and stem removed.

• Juice of ½ lime

• ¼ tsp salt

• CHIPOTLE CREMA INGREDIENTS:

• ½ cup unsweetened coconut yogurt or sour cream

• 1/3 cup mayo

• Juice of ½ lime

• 2 chipotle peppers in adobo, seeds removed

• 2 garlic cloves, minced

• ¼ tsp salt

• 1/8 tsp pepper