Mango-Shrimp Tostadas

Yields Makes 4 servings

Ingredients

 1 firm-ripe mango (about 1 lb.)
 1 firm-ripe avocado (about 10 oz.)
 6 tablespoons lime juice
 3/4 pound (26 to 30 per lb.) shelled, deveined cooked shrimp, rinsed and drained
 1 teaspoon minced fresh serrano chili
 1/3 cup chopped green onions
 4 flour tortillas (8 in.)
 1 can (16 oz.) low-fat refried black beans
 1/4 cup fat-skimmed chicken broth
 3 cups shredded iceberg lettuce
 1/2 cup nonfat sour cream
  Salt
Nutrition Facts

Servings 0

Amount Per Serving
Calories 423Calories from Fat 26
% Daily Value *
Total Fat 12g19%
Saturated Fat 1.9g10%
Cholesterol 166mg56%
Sodium 784mg33%
Total Carbohydrate 53g18%
Dietary Fiber 7.9g32%
Protein 29g58%

* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.

How to Make It

Step 1
1

Cut pit and peel from mango and discard. Cut fruit into small pieces and put in a bowl.

Step 2
2

Pit and peel avocado. Cut into small pieces and add to mango. Add lime juice, shrimp, chili, and green onions; mix gently.

Step 3
3

Place tortillas side by side on a 14- by 17-inch baking sheet. Bake in a 400° oven until crisp and lightly browned, about 10 minutes (about 9 minutes in a convection oven), turning tortillas over once after 4 to 5 minutes. Let cool on pan 1 to 2 minutes.

Step 4
4

Meanwhile, combine refried beans and broth in a microwave-safe bowl, cover, and heat in a microwave oven on full power (100%) until hot, about 1 minute.

Step 5
5

Place tortillas on plates. Spread beans equally onto tortillas. Scatter lettuce equally over beans, then top lettuce with shrimp mixture and sour cream. Add salt to taste.

Ingredients

 1 firm-ripe mango (about 1 lb.)
 1 firm-ripe avocado (about 10 oz.)
 6 tablespoons lime juice
 3/4 pound (26 to 30 per lb.) shelled, deveined cooked shrimp, rinsed and drained
 1 teaspoon minced fresh serrano chili
 1/3 cup chopped green onions
 4 flour tortillas (8 in.)
 1 can (16 oz.) low-fat refried black beans
 1/4 cup fat-skimmed chicken broth
 3 cups shredded iceberg lettuce
 1/2 cup nonfat sour cream
  Salt

Directions

Step 1
1

Cut pit and peel from mango and discard. Cut fruit into small pieces and put in a bowl.

Step 2
2

Pit and peel avocado. Cut into small pieces and add to mango. Add lime juice, shrimp, chili, and green onions; mix gently.

Step 3
3

Place tortillas side by side on a 14- by 17-inch baking sheet. Bake in a 400° oven until crisp and lightly browned, about 10 minutes (about 9 minutes in a convection oven), turning tortillas over once after 4 to 5 minutes. Let cool on pan 1 to 2 minutes.

Step 4
4

Meanwhile, combine refried beans and broth in a microwave-safe bowl, cover, and heat in a microwave oven on full power (100%) until hot, about 1 minute.

Step 5
5

Place tortillas on plates. Spread beans equally onto tortillas. Scatter lettuce equally over beans, then top lettuce with shrimp mixture and sour cream. Add salt to taste.

Mango-Shrimp Tostadas
IngredientsDirections

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