Mini Tostadas with Cilantro-Shrimp Topping
ready in: under 30 minutes
recipe id: 66278
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.
nutritionNutritional data has not been calculated yet.
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