These quick and easy tostadas include lime-spiked shrimp on top of fresh green lettuce, black beans and tomatoes.
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.