Preheat your TRAEGER grill to 400 degrees.

Lightly coat the steak with olive oil and season it with TRAEGER Steak Rub.

Pat the shrimp dry, lightly coat with olive oil, and season with TRAEGER Tex Mex Rub.

Place the steak and shrimp on the grill. Cook the steak until it reaches an internal temperature of 130 degrees, or your preferred doneness. Cook the shrimp until they turn orange and are fully cooked through. Remove both from the grill and let them rest while you make the guacamole.

Cut the avocados in half, remove the pits, and season the cut side with TRAEGER Tex Mex Rub. Place the avocados cut-side down on the grill and cook until lightly charred to your liking.

Scoop the grilled avocado flesh into a bowl and mash to your desired consistency. Add the diced red onion, jalapeños, tomatoes, and cilantro. Squeeze in fresh lime juice and mix well.

Dice the rested steak and shrimp.

Spread the grilled guacamole onto the tostadas. Top with the diced steak and shrimp, then finish with fresh cilantro and your favorite salsa.