Mini Tostadas with Cilantro-Shrimp Topping

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Category : Fish And Sea Food

Recipe : Mini Tostadas with Cilantro-Shrimp Topping

These tostadas are more elegant than most; buy frozen cooked shrimp to make the
preparation even quicker and easier.

Makes 4 servings

Two 6" corn tortillas
1/4 medium avocado, peeled
1/2 medium pickled jalapeno pepper, seeded
2 tablespoons finely diced onion
1 tablespoon fresh lime juice
1/4 teaspoon salt
Pinch freshly ground black pepper
8 medium shrimp, cooked, peeled and deveined
1/4 cup diced tomato
2 tablespoons chopped fresh cilantro
2 ounces drained cooked black beans

Preheat oven to 350oF. 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.

EACH SERVING (2 TOSTADAS + 1/4 OF THE TORTILLA PIECES) PROVIDES:
1/2 Fat, 1/4 Vegetable, 3/4 Protein, 1/2 Bread

PER SERVING: 103 Calories, 3 g Total Fat, 2 g Saturated Fat, 55 mg Cholesterol, 249
mg Sodium, 12 g Total Carbohydrate, 1 g Dietary Fiber, 8 g Protein, 42 mg Calcium