Directions

1. In a cast-iron skillet (large enough to fit at least one 6-inch tortilla), warm up avocado oil to 325ºF
2. Add shrimp, minced garlic, sea salt, and Siete Habanero Hot Sauce to a food processor
3. Pulse until the mixture is a sticky (but coarse) paste
4. Thinly spread shrimp paste over 5 tortillas
5. The mixture should be evenly spread (not more than 1/8 of an inch thick)
6. Top shrimp paste with an even layer of mixed sesame seeds, lightly press on the seeds to make sure they are stuck onto the shrimp paste and they don’t fall off during frying
7. Carefully add tortilla with paste to hot oil, shrimp side down
8. Flip after about 1 minute, and fry the other side for another 1-2 minutes, or until golden brown
9. Remove fried tostada with tongs onto a cooling rack or paper towel to absorb excess oil
10. Once you have finished frying all of the tostadas, garnish with guacamole, thinly shredded lettuce, a thin stream of Mexican crema (or dairy free sour cream of your choice), and another stream of Siete Habanero Hot Sauce