Chipotle Shrimp Tostadas w/ Mango Avocado Salsa

Almost every Friday, my dear friend Rachel and I have something called Friendship Fridays.  Friendship Fridays always consist of mexican food of drinks of some sort.  It is definitely the best idea we've ever had. 

Rachel was homeschooled and so sometimes she says she doesn't like certain food, but really she just doesn't know (ok, so this doesn't actually have anything to do with her being homeschooled, but that's usually what I blame everything on).  So, as a part of Friendship Fridays, I have taken on the responsibility as her friend to show her that she really does like these certain foods that she never thought she did.  First, there were mushrooms: check!  Then, avocados: check!  This week's mission: shrimp.  Now, I was a little nervous about this because it wasn't just the taste, but the texture she has an issue with - but I thought that it had  to be possible and I wanted to continue my successful streak.  So, for this Friendship Friday, I made something that I came up with this summer - Chipotle Shrimp Tostadas w/ Mango Avocado Salsa (notice that I included avocado - something she wouldn't be caught eating a few months ago).  **Additional note: I LOVE this recipe because it is fast, fresh and super healthy!

Chipotle Shrimp Tostadas w/ Mango Avocado Salsa

Makes 4 tostadas

1/2 lb. medium shrimp, peeled and devained

2 Tbs orange or lime juice
1/2 tsp dried chipotle powder
1/4 tsp garlic powder

dash chile powder

2 mangos, diced

1/2 c. red onion, finely diced

2 jalapenos, minced

2 garlic cloves, finely minced

1 large and 1 small (or 3 small) avocado

1/2 of a lime, juiced
1 1/2 tsp Kosher salt
4 tostada shells
Cotija cheese, crumbled

Place peeled and devained shrimp in a bowl.  Toss with the 2 Tbs orange or lime juice, chipotle powder, garlic powder, and chile powder.  Put in the fridge and marinate for 30 mins.  Meanwhile, in a medium bowl, toss the mango with the onion, jalapenos, garlic, avocado, lime and Kosher salt.  Heat a non-stick skillet to medum heat.  Cook the shrimp until turning pink, about 2 mins on each side.  Remove from heat.  Turn the oven on to broil (optional).  Top the tostada shells with the mango avocado salsa.  Divide the shrimp evenly among the tostadas and sprinkle with cotija cheese.  Broil 1-2 mins to slightly melt the cheese (if you would like).  Serve and enjoy!

But wait!!!  I'm sure you're wondering what happened to Rachel!  Did she like the shrimp?  Did she hate it?  Is Ashley her favorite friend ever!?  Well, here are some picutres to adequately describe her journey...

          

                 Pondering what is about to happen...                                            Success!!!!!!!

Ok, so Rachel still didn't eat the tail on her shrimp because she couldn't handle eating something that looked that much like an animal, but she actually loved the tostadas and would totally eat these little shrimpies again!

And lastly, here is a picture to leave you with that I feel appropriately sums up our Friendship Fridays...