Shrimp Tostadas with Pineapple Salsa

For the pineapple salsa, combine 1/2 cup chopped pineapple, one chopped tomato, 1/4 chopped red onion, juice of 1 lime, 1/2 diced jalapeño, 1/2 tsp garlic powder, and sea salt/pepper to taste. 

For the tostadas, spray avocado oil on both sides of corn tortillas and bake at 400°F (200°C) for 8-10 minutes, flipping halfway through, until crispy. 

For the shrimp, sauté Trader Joe’s frozen Argentinian shrimps with a seasoning mix of garlic powder, paprika, chili powder, cumin, salt, and pepper until cooked through. 

To assemble, layer mashed avocado, cooked shrimps, and pineapple salsa on each crispy tostada, then top with fresh cilantro.