A fresh and zesty dish with crispy tostadas topped with a flavorful shrimp and creamy avocado mixture, perfect for a light meal or appetizer.

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Heat the olive oil in a skillet over medium heat.
Season the shrimp with cumin, chili powder, paprika, garlic powder, salt, and black pepper.
Cook the shrimp for 2-3 minutes on each side until they are pink and cooked through.
Remove from heat and drizzle with lime juice. Set aside.
In a large bowl, combine the diced avocados, red onion, cilantro, cherry tomatoes, and jalapeño (if using).
Gently fold in the cooked shrimp.
Place the tostada shells on a plate and top with the shrimp and avocado mixture.
Garnish with lime wedges and hot sauce, if desired. Serve immediately.

For extra flavor, you can add a bit of diced cucumber to the avocado mix.
These tostadas are best served fresh to maintain the crispiness of the shells.
If you prefer a milder version, skip the jalapeño or use a mild variety of hot sauce.