Shrimp Tostada Chips

Author: Canadian Living

  • Portion size 12 servings


  • 4 10-inch flour tortillas
  • 1 tablespoon vegetable oil
  • 8 oz large cooked peeled shrimp
  • 1 avocado peeled and chopped
  • 1 cup julienned jicama
  • 1 cup julienned radish
  • 2 tablespoons chopped fresh coriander
  • 2 tablespoons lime juice


Using 4-inch (10 cm) round cookie cutter, cut rounds out of tortillas. Brush with oil; press, oil-side up, into muffin cups. Bake in 400°F (200°C) oven for 10 minutes or until crisp and golden. Let cool in pan on rack. (Cups can be stored in airtight container for up to 1 day.)

Meanwhile, in bowl, stir together shrimp, avocado, jicama, coriander and lime juice. (Filling can be covered and refrigerated for up to 4 hours.) Spoon into tortilla cups.

Share X

Shrimp Tostada Chips