Shrimp Tostadas

Adapted from Fine Cooking.

• Ready In: 40 mins
• Yields: 6 tostadas

Ingredients

• 1  teaspoon ground cumin
• 1  teaspoon garlic powder
• 1  teaspoon black pepper, freshly ground
• 1  teaspoon kosher salt
• 1  teaspoon chili powder
• 1  teaspoon  packed brown sugar
• 1⁄4 teaspoon dried oregano
• 2  tablespoons extra virgin olive oil
• 2  garlic cloves, minced
• 1 1⁄2 lbs shrimp, shelled, deveined, rinsed, and drained
• 1  medium onion, sliced
• 1  medium  poblano pepper, cored, seeded, and sliced
• 1  medium bell pepper, cored, seeded, and sliced
• 2  tablespoons fresh cilantro, chopped
• 1  medium lime, cut into wedges
• 6 (6 inch)  corn tortillas
•  cooking spray
• 1  cup lettuce, chopped
• 1⁄2 cup  guacamole
• 1⁄2 cup sour cream

Directions

1. Heat oven to 450 degrees. Cover a large baking sheet with foil. Lay tortillas on sheet and spray with cooking spray. Turn over and spray other side. When oven is heated, bake for 10-15 minutes or until light golden brown. They may still appear floppy, but will become crispy as they cool. Remove and place on plate covered with paper towels. Blot with a paper towel to absorb any excess oil.
2. In a small bowl, combine the cumin, garlic powder, pepper, salt, chili powder, brown sugar, and oregano. Put the olive oil in a ziptop bag and mix in all but 1 tablespoon of the spice mix. Add the garlic and shrimp; massage to coat. Set aside.
3. Heat a 12-inch sauté pan over medium-high heat, and, when hot, coat with cooking spray. Add the sliced onion and sauté until softened and fragrant and starting to brown, about 4 minutes. Add the chile and bell pepper and continue to sauté for 2 minutes. Add the remaining spice mixture and sauté until the onion and chiles are tender but not mushy, another 1-2 minutes. Transfer to a bowl. Return the skillet to medium high heat and add the shrimp. Cook, stirring frequently, until the shrimp are cooked through, 2-3 minutes. Add the sautéed vegetables; toss to combine and reheat.
4. Spread a small amount of guacamole on tostada. Spread a small amount of sour cream over guacamole, then add some lettuce. Add some sauteed vegetables and top with shrimp. Sprinkle with chopped cilantro.
5. Serve with additional sour cream and guacamole.