Another of the delicious Mexican snacks based on the tortilla, tostadas are crisp-fried tortillas laid out flat and covered with a filling. Seafood is a popular topping for tostadas on the coasts of Mexico.
Heat in a medium skillet over medium-high heat until hot but not smoking:
      Vegetable oil (3/4-inch deep)
Add 1 at a time and fry, turning once, until crisp, about 30 seconds each side:
      4 fresh Corn Tortillas or store-bought corn tortillas
Shake off the excess oil and drain on paper towels. Whisk together in a large bowl:
      1/4 cup vegetable oil
      2 tablespoons fresh lime juice
      2 tablespoons minced fresh cilantro
      1 teaspoon ground cumin
      1 teaspoon ground coriander
      Salt to taste
      Hot red pepper sauce to taste
Add:
      1 pound medium shrimp, cooked, shelled, and deveined
      1 cup fresh or thawed frozen corn kernels
      4 ounces queso fresco cheese or Monterey Jack cheese, grated
      1 ripe avocado, peeled and coarsely chopped
      2 plum tomatoes, chopped
      1/2 medium red onion, minced
      Salt to taste
      Hot red pepper sauce to taste
Refrigerate until ready to serve. When ready to serve, top the tortillas with:
      1/2 small head romaine lettuce or iceberg lettuce, washed, dried, and finely shredded
Divide the shrimp mixture over the lettuce and garnish with:
      Fresh cilantro sprigs