Instructions

1. Heat 1 tablespoon olive oil in a large skillet over medium-high heat. Add the shrimp (prawn), minced chipotle and chili powder and cook until they just turn pink for about 1 minute on each side. Remove from heat and transfer to a plate.
2. Reduce the heat to medium, and add the remaining tablespoon of olive oil to the skillet. Add the onion slices, season with salt, and cook, stirring occasionally until the onion softens for about 5-6 minutes. Add minced garlic and cook, stirring, for a couple of second. Add corn kernels and cooked shrimp (prawn), and cook, stirring for about 2-3 minutes.
3. To fry corn tortillas add 1 cup vegetable oil to a pan over medium-high heat until simmering hot. Add one corn tortilla at the time and fry for almost 30-40 seconds on each side, until it is crisp and golden. Transfer to a paper towel lined plate to drain. Repeat with the remaining corn tortillas, adding some more oil if necessary.
4. To make adobo guacamole, mash the avocados in a medium bowl. Add salt, pepper, adobo sauce, lime juice, and mix to combine well.
5. Serve Spicy Chipotle Shrimp & Corn Tostadas already assembled or leave your guests helping themselves, by spreading adobo guacamole over crispy corn tortillas and top with shrimp (prawn) and corn mixture.