Mexican Shrimp Tostadas
These quick and easy tostadas include lime-spiked shrimp on top of fresh green lettuce, black beans and tomatoes.
Ingredients
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Cooking oil
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4 6-inch corn tortillas
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2 cups shredded lettuce
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1 15-ounce can black beans, drained
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20 large shrimp, peeled, deveined, cooked and chilled
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1 tablespoon lime juice
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1 medium tomato, cut into 16 thin wedges
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1/4 cup dairy sour cream
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Salsa
Directions
1.
In a skillet, heat 1/2 inch of oil over medium-high heat until hot. Fry the tortillas, one at a time, for 2 minutes or until crispy, turning once. Drain on paper-towel-lined baking sheet.
2.
Place one tortilla on each of 4 serving plates. Top with some lettuce and 1/4 of the beans. Arrange 4 or 5 shrimp in a circle over the beans; sprinkle shrimp with lime juice.
3.
Arrange 4 tomato wedges on each tortilla and top with a tablespoon of the dairy sour cream. Serve with some salsa. Makes 4 servings.
Nutrition information
Calories 297, Total Fat 12 g, Cholesterol 137 mg, Sodium 520 mg, Carbohydrate 30 g.
Percent Daily Values are based on a 2,000 calorie diet
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