Poke tortillas with a fork all over, 10 times each. Place tortillas on prepared baking sheet. Drizzle with 1 tsp. olive oil and massage oil into tortillas. Bake in hot oven until browned and crispy, 5-7 minutes.

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.

While tortillas bake, continue recipe.

Line a plate with a paper towel.

Place a medium non-stick pan over medium heat and add 1 tsp. olive oil. Add bacon to hot pan and cook until crisp, 2-3 minutes.

Remove from burner. Transfer bacon to towel-lined plate. Reserve pan; no need to wipe clean.

While bacon crisps, continue recipe.

Halve tomatoes.

Halve lime. Cut one half into wedges and juice the other half.

In a mixing bowl, combine half the sour cream (reserve remaining for lime crema) and guacamole.

In another mixing bowl, combine remaining sour cream, 1 Tbsp. lime juice, and a pinch of pepper.

Pat shrimp dry.

Return pan used to crisp bacon to medium-high heat. Add shrimp, corn, and taco seasoning to hot pan. Cook until pink and shrimp reach a minimum internal temperature of 145 degrees, 2-3 minutes per side.

Remove from burner.

Plate dish as pictured on front of card, topping tostadas with guacamole crema, shrimp mixture, tomatoes, lime crema, bacon, and cheese. Squeeze lime wedges over to taste. Bon appétit!