Cheesy Shrimp Tostadas with Zucchini, Bell Pepper, Guacamole & Salsa

Directions

1. Preheat the oven to 400°F.
2. Set the tortillas on a baking sheet, drizzle them with oil on both sides, and season with salt. Bake until the edges begin to color and crisp, about 5–7 minutes, then remove from the oven.
3. Dice the red bell pepper and place it in a medium bowl.
4. Wash and trim the zucchini, halve lengthwise, then slice across into thin half-moons; add to the bowl with the pepper.
5. If using frozen shrimp, thaw slightly under cold running water and pat dry with towels; otherwise pat dry the fresh shrimp.
6. Add the shrimp and taco seasoning to the bowl with the vegetables and toss to coat.
7. Preheat a nonstick skillet over medium heat.
8. Flip the tortillas, sprinkle them with the shredded cheese, and return the baking sheet to the oven until the cheese melts, about 4–5 minutes more.
9. In the hot skillet, add a little oil and swirl to coat the bottom; cook the shrimp and vegetables, stirring occasionally, until shrimp are cooked through and vegetables are tender, about 4–5 minutes.
10. To serve, split the tostadas onto plates and top with the shrimp and veggie mix, then add guacamole and salsa.