Shrimp and Corn Tostada Budget Hispanic . PREP: 20 Minutes COOK: 4 Minute INGREDIENTS Select ingredients: 2 Ears of Corn (kernels cut from cobs) 1 Small Red Onion (chopped) 1/4 Cup of Fresh Cilantro (chopped, plus extra for garnish) 1 Lime (juiced) 1 Tsp. of Salt (divided) 1 Pound of Large Shrimp (shelled and deveined) 1/2 Tsp. of Chili Powder 1/2 Tsp. of Cumin 1/4 Tsp. of Paprika Freshly Ground Pepper (to taste) 1 Tbsp. of Olive Oil 3 Medium Ripe Hass Avocados (mashed) 8 Tostadas 1 Cup of Crumbled Cotija Cheese SAVE CHECKED INGREDIENTS TO SHOPPING LIS DIRECTIONS Mix the corn, onion, cilantro, lime juice and 1/2 teaspoon salt in a medium bowl. Set aside. Add the shrimp, chili powder, cumin, paprika, 1/2 teaspoon salt and pepper to a large bowl and toss to combine. Heat the olive oil in a large skillet over medium heat. Add the seasoned shrimp and cook for 3-4 minutes or until the shrimp is opaque and cooked through. Remove from the heat and set aside. Spread the mashe...
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