In a medium bowl, mash together 2 ripe avocados until creamy. Stir in chopped cilantro, diced jalapeño, finely chopped red onion, lime juice, garlic powder, salt, and black pepper. Taste and adjust seasoning as needed. Cover the guacamole tightly with plastic wrap, pressing it against the surface to prevent browning, and refrigerate until you’re ready to assemble the tostadas.

In a small bowl, blend together 1 cup of crema or sour cream, 1-2 chopped chipotle peppers in adobo sauce, and the juice of 1 lime until smooth and creamy. Set aside.

Preheat the grill to medium-high heat. Season 1-pound ribeye steak with salt and pepper. Grill for 10-12 minutes, turning halfway, until it reaches an internal temperature of 127°F. Let it rest for 5 minutes before slicing.

Toss 1 pound of large shrimp with 2 tablespoons of olive oil and cajun seasoning. Thread onto skewers and grill for 1-2 minutes per side until pink and opaque.

Spread a generous layer of guacamole over tostada shells. Layer with slices of grilled steak and shrimp. Drizzle with chipotle cream. Garnish with extra cilantro and serve immediately.