1: Start by preparing the pineapple salsa. In a bowl, mix together the chopped pineapple, cherry tomatoes, red onion, lime juice, and diced jalapeno.
2: Season the salsa with a pinch of salt and mix well. Set aside.
3: Heat a skillet over medium-high heat and spray it lightly with avocado oil.
4: Season the shrimp with garlic powder, smoked paprika, chili powder, cumin, sea salt, and black pepper.
5: Cook the seasoned shrimp in the skillet for about 3-4 minutes or until they are pink and opaque.
6: Meanwhile, heat the corn tortillas in another skillet or on a grill until they are warm and slightly crispy.
7: Assemble the tostadas by placing cooked shrimp on each tortilla and topping with the pineapple salsa.
8: Serve with slices of avocado or guacamole, red pepper flakes, and fresh cilantro.
