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For the chipotle shrimp:
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Mix together the garlic, chipotle peppers, lemon juice, 1 tablespoon of olive oil, paprika, cumin, coriander, kosher salt and black pepper in a bowl.
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Add shrimp and toss until evenly coated.
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Marinate for 30 minutes in refrigerator.
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In non-stick skillet heat 1 tablespoon of olive oil over medium-high heat.
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Add shrimp and cook until opaque and cooked through, tossing once halfway through cooking, about 3 minutes.
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For the Spicy Cilantro Lime Crema:
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In a bowl whisk together all ingredients while seasoning with salt and pepper to taste. Cover and chill until ready to use.
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To assemble the tostadas:
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Smash the avocados, add the red onion, lime juice and salt and peper to taste.
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Spread a layer of guacamole on the tostadas.
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Put a layer of layer cabbage and top with the chipotle shrimp.
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Drizzle with the spicy cilantro line crema
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Sprinkle with queso fresco or other crumbly cheese.
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Garnish with fresh cilantro.