- 4 slices bread any kind of regular bread slices (I prefer thick slices that are a day old…slightly hard)
- ½ , ¼, ¾, ⅓ , ⅛ tbsp. butter, melted
- 2 eggs
- 2 tbsp. milk or more adjusting consistency
- 1 tbsp. honey or sugar (optional)
- salt and pepper to taste (you can omit the pepper if you want them un-spiced)
- 6 corn tortillas
- cooking spray
- 2 cups grated cheddar cheese
- 2 avocados
- ½ cup chopped cilantro, plus more for garnish
- juice from 1 lime
- 2 Tbs. extra virgin olive oil
- 1 pound shrimp, peeled and deveined
- 1 Tbs ground cumin
- 2 Tbs chili powder
- 1 tsp crushed red or green pepper
- 1 tsp garlic salt
- 1 red bell pepper, cut into small slices
- Preheat oven to 350.
- Lightly coat both sides of the corn tortillas with cooking spray. Bake for 4 minutes on each side. Switch oven to broil. Evenly divide the cheese over the tortillas and broil until cheese is melted and bubbly, 2-ish minutes. Remove from heat and set aside.
- In a small bowl, combine the avocados, cilantro, lime juice and a pinch of kosher salt. Mash up with a fork until you get guacamole. Go ahead and eat a few bites for your well being.
- Toss the shrimp with the cumin, chili powder, crushed pepper flakes and garlic salt.
- Heat the oil in a medium skillet over medium high. Sear the shrimp on one side for 2 minutes; flip and sear 30 more seconds. Remove from pan.
- To the pan, add the sliced red bell pepper. Saute for 2 minutes, scraping the browned bits from the pan, seasoning the peppers. Sprinkle in a leetle salt.
- Spoon the guacamole over each cheesy tostada, followed by shrimp and red bell pepper. Garnish each tostado with cilantro and give another good squeeze of lime juice over each one.