Tostadas are a delicious, but messy treat. For this recipe, they can easily be converted to tacos. Simply warm tortillas in oven for 1-2 minutes after completing steps.

Bring a medium pan with 3 1/2 cups water to a boil over high heat.

While water heats, zest one lime. Halve and juice both limes.

Core tomato and cut into 1/4" dice.

Stem jalapeño, halve, seed, and mince. Retain seeds if you prefer more spice. Wash hands and cutting board after working with jalapeño.

Finely chop mango.

Drop shrimp into boiling water and cook, 1 minute.

If using scallops, cook, 1-2 minutes.

Strain shrimp in a wire-mesh strainer and rinse under cold water until cool.

Halve cooled shrimp lengthwise and place in a mixing bowl with 1/4 tsp. salt and a pinch of pepper.

Reserve 1 tsp. lime juice. Place remaining lime juice, a pinch of jalapeño (reserve remaining for salsa), and 1 tsp. lime zest (reserve a pinch for garnish) in bowl with shrimp and thoroughly combine. Refrigerate at least 10 minutes.

While shrimp marinates, toast tortillas.

Poke each tortilla all over 10 times with a fork.

Place tortillas on prepared baking sheet. Drizzle with 1 tsp. olive oil and massage oil into tortillas. Toast until browned and crispy, 5-7 minutes.

While tortillas toast, make salsa.

Halve avocado and remove pit by carefully tapping pit with the blade of your knife so it sticks. Gently twist knife to release pit. Scoop out the flesh with a spoon. Cut into 1/4" dice and place in another mixing bowl.

Add mango, remaining jalapeño (to taste), reserved lime juice, 1/4 tsp. salt, and a pinch of pepper to bowl with avocado and stir together.

In another mixing bowl, stir together mayonnaise and Sriracha (to taste).

Plate dish as pictured on front of card, garnishing tortillas with avocado and mango salsa, tomatoes, shrimp, and reserved lime zest (if desired). Drizzle Sriracha-mayonnaise over the top. Bon appétit!