Directions

1. Step 1

   Preheat your oven to 350F and place shrimp in a bowl.

2. Step 2

   Stir minced garlic and half of the chorizo seasoning in with the shrimp to completely coat. place covered in the fridge until ready to cook.

3. Step 3

   Bake almond flour tortillas on a lined baking for 12-14 minutes until lightly golden and crisp.

4. Step 4

   On medium-high, heat avocado oil in a cast iron skillet.

5. Step 5

   Sauté seasoned shrimp for about 2 minutes per side until just opaque and cooked through.

6. Step 6

   Gently warm the refried black beans in the microwave or on the stove.

7. Step 7

   Spread the refried beans on top of the baked tostada in a thin layer.

8. Step 8

   Top the beans with the cooked shrimp, diced mango, avocado slices and sliced red onion.

9. Step 9

   Finish the tostada with a drizzle of Habanero Botana Sauce and garnish with cilantro leaves.