Shrimp Tostadas - cooking recipe

Ingredients

1 teaspoon ground cumin
1 teaspoon garlic powder
1 teaspoon black pepper, freshly ground
1 teaspoon kosher salt
1 teaspoon chili powder
1 teaspoon packed brown sugar
1/4 teaspoon dried oregano
2 tablespoons extra virgin olive oil
2 garlic cloves, minced
1 1/2 lbs shrimp, shelled, deveined, rinsed, and drained
1 medium onion, sliced
1 medium poblano pepper, cored, seeded, and sliced
1 medium bell pepper, cored, seeded, and sliced
2 tablespoons fresh cilantro, chopped
1 medium lime, cut into wedges
6 (6 inch) corn tortillas
cooking spray
1 cup lettuce, chopped
1/2 cup guacamole
1/2 cup sour cream

Preparation

Heat oven to 450 degrees. Cover a large baking sheet with foil. Lay tortillas on sheet and spray with cooking spray. Turn over and spray other side. When oven is heated, bake for 10-15 minutes or until light golden brown. They may still appear floppy, but will become crispy as they cool. Remove and place on plate covered with paper towels. Blot with a paper towel to absorb any excess oil.
In a small bowl, combine the cumin, garlic powder, pepper, salt, chili powder, brown sugar, and oregano. Put the olive oil in a ziptop bag and mix in all but 1 tablespoon of the spice mix. Add the garlic and shrimp; massage to coat. Set aside.
Heat a 12-inch saute pan over medium-high heat, and, when hot, coat with cooking spray. Add the sliced onion and saute until softened and fragrant and starting to brown, about 4 minutes. Add the chile and bell pepper and continue to saute for 2 minutes. Add the remaining spice mixture and saute until the onion and chiles are tender but not mushy, another 1-2 minutes. Transfer to a bowl. Return the skillet to medium high heat and add the shrimp. Cook, stirring frequently, until the shrimp are cooked through, 2-3 minutes. Add the sauteed vegetables; toss to combine and reheat.
Spread a small amount of guacamole on tostada. Spread a small amount of sour cream over guacamole, then add some lettuce. Add some sauteed vegetables and top with shrimp. Sprinkle with chopped cilantro.
Serve with additional sour cream and guacamole.