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.
Jenn B aka Mom2Sam and Tiny
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