Tajin-dusted Shrimp Tostadas

Makes 10tostadas

INGREDIENTS

1 pound cleaned, deveined shrimp (fresh or frozen) 1 tablespoon Tajin seasoning

1 tablespoon oil, plus more for brushing the sheet tray 10corn tortillas

Refried beans (warmed using your preferred method) Finely shredded cabbage

Thinly sliced avocado, seasoned with lime juice and a pinch of salt

Mexican crema or sour cream

Optional: Chopped cilantro, hot sauce, lime wedges

DIRECTIONS

Heat the oven to 400 degrees.

Pat the shrimp dry, then sprinkle with the Tajin seasoning and oil. Toss shrimp to ensure they are well-coated. Place shrimp on a sheet tray in a single layer.

Brush a thin coat of oil on a second sheet tray and arrange the tortillas in a single layer (or with as little overlap as possible). Brush the tops with oil and sprinkle lightly with salt.

Put both sheet trays in the oven and bake for 6minutes. The shrimp should be cooked through, pink and opaque. Remove the shrimp from the oven, then flip the tortillas over and bake them for an additional 4to 5minutes, until they are crisp. While the tostadas continue baking, roughly chop the shrimp.

Assemble the tostadas by spreading a layer of refried beans on each tostada, then layer with shredded cabbage and avocado slices. Divide the shrimp among the tostadas and add a drizzle of sour cream (thin it with a little milk or water, if the sour cream is too thick). Sprinkle with chopped cilantro and hot sauce, if you like. Serve with lime wedges on the side.