Mexican Shrimp Tostadas
- Makes: 4 servings
- Start to Finish 35 mins
black beans, drained
large shrimp, peeled, deveined, cooked and chilled
medium tomato, cut into 16 thin wedges
dairy sour cream
- 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.
- 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.
- Arrange 4 tomato wedges on each tortilla and top with a tablespoon of the dairy sour cream. Serve with some salsa.
(Mexican Shrimp Tostadas)Servings Per Recipe 4, carb. (g) 30, sodium (mg) 520, chol. (mg) 137, Fat, total (g) 12, cal. (kcal) 297