Shrimp and Avocado Tostadas
Serves 4| Hands-On Time: | Total Time:
- In a medium bowl, toss the shrimp, avocados, and onion with the lime juice and 2 tablespoons of the oil; season with ½ teaspoon salt.
- Heat the remaining ½ cup of the oil in a medium skillet over medium-high heat. Fry the tortillas one at a time until crisp, 1 to 2 minutes per side; drain and season with ¼ teaspoon salt. Top with the shrimp mixture.
The crispy tortillas can be made up to 2 days ahead. Store at room temperature in an airtight container.