Recipe Archives->Mexican->Mini Tostadas 02

Mini Tostadas with Cilantro-Shrimp Topping
Serving Size : 4

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.

Printable version: mini-tostadas02.txt.