Shrimp-Avocado Tostadas

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Makes 10 tostadas

Ingredients
Spiced Shrimp
40-50 black tiger shrimp, peeled
1/2 tb ground cumin
1/2 tb chili powder
1 tsp paprika
1 tsp garlic powder
Pinch of salt
1 tb lime juice
2-3 tbs vegetable or olive oil

Orange-Tomato Salsa
1 tomato
1/4 onion, cut into large chunks
1 garlic clove
1-2 tbs orange juice
1/2 tsp chili powder
Pinch of salt

Avocado Crema
1 avocado
1/2 cup sour cream
Pinch of salt

Other
1/4 cup cucumbers, diced or cut into triangles
1/2 cup onions, diced
Parsley
10 small corn tortillas (soft or fried)

1. In a bowl, combine the shrimp, spices, lime juice and oil. Mix all together, and let it marinate in the fridge for about 1 hour.

2. If you are using soft corn tortillas, heat a pan with vegetable oil and fry both sides of each tortilla for about 1-2 minutes per side over medium-high heat. Remove the tortillas after they have browned and turned crispy, and sprinkle with salt if you wish. Let the tortillas rest on a wire rack.

3. Char the tomato, onion and garlic on a pan on medium-high heat for about 10 minutes. Make sure to turn the ingredients so that all sides blacken. Do not add oil to the pan!
Add the charred tomato, onion and garlic into a food processor, along with the orange juice and chili powder. Blend all together until somewhat liquidy. Add in the salt to adjust the taste. Place the salsa in the fridge until ready to serve.

4. Add the avocado and cream into a food processor for the avocado crema. Blend until creamy. Add salt to adjust the taste. Place the crema in the fridge until ready to serve.

5. Cook the shrimp on a pan over medium-high heat - add more oil if needed. Cook for about 2-3 minutes on both sides of the shrimp.

6. To assemble, spread the avocado crema on the tortillas. Add the shrimp, garnishes and salsa. Enjoy!