In a small frying pan coated with cooking spray, add the tortilla and cook over med-low heat until lightly toasted and crispy. Repeat with remaining tortillas and set aside.

In a small bowl, combine the shrimp, salt, garlic powder, chili powder and pepper. Toss to combine.

Heat a grill pan over med-high heat, add the shrimp and cook for 2-3 minutes or until bright pink. Turn the shrimp over and continue to cook until no longer translucent. Transfer to a plate and keep warm until all the shrimp are cooked.

In the bowl of a small food processor or blender, blend the yogurt, honey, chipotle chili and adobo until smooth. Season with salt and pepper. Set aside.

In a medium bowl, combine the mango, bell pepper, parsley, red onion, lime zest and juice. Set aside.

Top each tostada with equal amounts of avocado and then top the avocado with equal amounts of shrimp. Spoon the mango salsa on top of each tostada and drizzle the chipotle cream over the salsa. Serve immediately.