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Mini Tostadas with Cilantro-Shrimp Topping

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Rating: 5/5 5 stars
1 review

recipe is ready in under 30 minutes time: under 30 minutes

serves/makes:   4


recipe id: 66278

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2 corn tortillas
1/4 medium avocado, peeled
1/2 medium jalapeno pepper, pickled, seeded
2 tablespoons onion, finely diced
1 tablespoon fresh lime juice
1/4 teaspoon salt
1 pinch freshly ground black pepper
8 medium shrimp, cooked, peeled and deveined
1/4 cup diced tomato
2 tablespoons chopped fresh cilantro
2 ounces black beans, cooked, drained


Preheat oven to 350 F. Spray baking sheet with nonstick cooking spray.

With 2" round biscuit cutter or kitchen scissors, cut four 2" circles from each tortilla; cut remaining tortillas into bite-size pieces. Place circles and pieces in a single layer on baking sheet; bake, turning frequently, 8 minutes, until crisp and golden brown.

In medium bowl, combine avocado, jalapeno pepper, onion, juice, salt and black pepper; with fork, mash mixture together until smooth. Add shrimp, tomato and cilantro; toss gently to combine.

In small bowl, with fork, mash beans; spread an equal amount of mashed beans on each tortilla circle. Top evenly with shrimp mixture; serve with remaining crisp tortilla pieces.


Nutritional data has not been calculated yet.

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I cheated a little and used round tortilla chips instead of making my own. These were really good and so cute! I served them at a small party so I wanted them to be easier to make. Everyone loved them

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