Recipe: Shrimp and Avocado Tostadas
Ingredients
- 2 medium avocados, halved and pitted
- 1 medium scallion, finely chopped
- 4 teaspoons freshly squeezed lime juice, divided
- 1/2 teaspoon fine salt, divided
- 2 tablespoons vegetable oil
- 1 pound uncooked large shrimp (21 to 25 count), peeled and deveined, tails removed
- 1/2 teaspoon chili powder
- 1/2 teaspoon ground cumin
- 1/4 teaspoon dried oregano
- 4 tostada shells
- 1 cup shredded iceberg lettuce
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