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1
Preheat oven to 350F.
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2
Lightly coat both sides of the corn tortillas with a spray of cooking spray.
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3
Place them on a baking sheet.
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4
Bake tortillas for 4 minutes on each side.
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5
Then remove the tortillas from the oven and switch oven to broil.
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6
Evenly divide the cheese over the tortillas and broil them until cheese is melted and bubbly, 2-ish minutes.
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7
Remove from the oven and set aside.
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8
In a small bowl, combine the avocados, cilantro, lime juice and a pinch of kosher salt.
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9
Mash up with a fork until you get guacamole.
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10
Go ahead and eat a few bites for your well being.
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11
Set aside.
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12
Toss the shrimp with the cumin, chili powder, crushed pepper flakes and garlic salt.
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13
Heat the oil in a medium skillet over medium high.
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14
Sear the shrimp on one side for 2 minutes; flip the shrimp and sear for 30 more seconds.
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15
Remove shrimp from pan.
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16
To the pan, add the sliced red bell pepper.
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17
Saute for 2 minutes, scraping the browned bits from the pan.
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18
Season the peppers.
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19
Just sprinkle in a leetle salt.
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20
Spoon the guacamole over each cheesy tostada, followed by shrimp and red bell pepper.
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21
Garnish each tostado with cilantro and give another good squeeze of lime juice over each one.
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22
Oh, you just wont believe it.
