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Cumin Shrimp Tostadas

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I'm still craving Mexican food a few weeks after Cinco de Mayo. These tostadas are homemade - which is surprisingly easy to do... And they are Paleo friendly! Instead of fried corn they are made with spiced almond flour. It takes some practice to get them thin but even if you can't, you won't mind because the flavor makes these pop! Use store bought guacamole to make this super easy for a weeknight.

Serves 2

Ingredients:

12 ounces wild caught raw, peel & deveined shrimp

1 egg

2 ounces guacamole

2 Roma tomatoes

1 lime

10-12 sprigs cilantro

2 1/2 cups mixed salad greens, or baby spinach

3/4 tsp cumin seeds

1 cup almond flour

1/8 tsp ground coriander

1/4 tsp paprika

1/8 tsp smoked paprika

1/8 tsp ground cumin

1/8 tsp Ancho Chili powder

1/2 red onion

1 poblano chile pepper

2-3 cloves garlic

Olive oil

Salt and pepper to taste

Parchment paper

Directions:

Make Tostadas

-Preheat oven to 350 degrees.

-Combine almond flour, coriander, paprika, smoked paprika, Ancho chili powder, and cumin into bowl. Lightly whisk egg in a separate bowl with 1/2 teaspoon olive oil and large pinch of salt.

-Slowly add almond flour mixture to liquid, combine thoroughly with spoon to form stiff dough. Form dough into two balls.

-Next, fold a large piece of parchment paper in half. Rub the inside with olive oil to coat. Place one ball in between layers and roll with rolling pin into about a 1/4 inch thick disk.

-Transfer to foil-lined or silicone baking sheet. (Press dough back together if it tears) Repeat with second dough ball then back both disks for 8-10 minutes, until golden brown.

Make Salsa

Roughly chop tomatoes into 1/2 inch pieces. Add them to the roughly chopped cilantro, in a small bowl. Cut a lime in half and squeeze juice of half of a lime over tomatoes and sprinkle with salt and pepper to taste. Stir to combine.

Prep Chile/Onion Mix

Peel and slice onion into 1/4 inch thick strips. Halve poblano chile lengthwise, discard seeds and stem and slice into about 1/2 inch thick strips. Mince garlic.

Heat about 1 1/2 tablespoons olive oil in sauté pan over med-I'm high heat. Add cumin seeds, poblano, and onion to hot pan. Season with salt and pepper. Cook 4-6 minutes, stirring occasionally

Cook Shrimp

Rinse shrimp and pat dry with a paper towel. Add to pan with veggies. Season with salt and pepper. Cook 3 minutes, or until shrimp are opaque in the center, stirring occasionally. Add garlic. Cook 1-2 minutes. Squeeze remaining half lime over

shrimp.

Plate

Make a bed of mixed greens on each plate. Spread guacamole on tostadas. Serve tostadas over greens and top with shrimp and veggies. Spoon salsa over top.