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Avocado, Shrimp & Mango Tostadas

Cummulative Rating

Servings
Makes 4 servings.
Difficulty
Medium
Ingredients

1 Tablespoon unsalted butter
1 garlic clove, minced
3/4 pound medium shrimp, shelled and deveined
6 Tablespoons fresh lime juice
1 mango, peeled and diced
1 avocado, peeled and diced
1 jalapeno pepper, seeded and minced
1/3 cup chives, finely chopped
4 corn tortillas
1 can black beans
1/4 cup gf chicken broth
2 cups romain lettuce, torn into bite size pieces
1/2 cup gf sour cream
Directions
Preheat oven to 400 degrees F.

In a small bowl, roughly mash beans - leave some whole. Add chicken stock, stir to blend. Microwave on high for about a minute or until hot.

In a medium skillet, melt butter over medium-high heat. Add garlic; saute for 30 seconds. Add shrimp and saute for 2 minutes or until pink and opaque. Remove from pan and place in a medium bowl. Let cool for a couple of minutes.

Place tortillas on a cookie sheet and bake in the oven at 400 degrees for about 8 minutes, turning halfway through, or until crisp.

Meanwhile, prepare mango, avocado, jalapeno pepper and chives. Add to shrimp. Toss with lime juice. Adjust seasonings to taste with salt and freshly ground black pepper.

To assemble, place tortilla on plate, top with black beans, followed by romain lettuce, shrimp mixture, and a dollop of sour cream.
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Reviews

Posted By Member:
Posted Date: 3/30/2013

1


Posted By Member: Kim
Posted Date: 8/24/2009

Delicious! I made the beans without the chicken stock (just water) and they were great. And I substituted the chives for red onion. I highly recommend this

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