Shrimp Tostada Cups

Shrimp Tostada Cups 250 Author: Canadian Living Credits: Shrimp Tostada Cups 250

This easy appetizer of crispy tortilla cups filled with crunchy jicama and creamy avocado begins your Mexican fiesta with sensational tastes. Traditionally, the tortillas are fried, but we've baked them to reduce the fat.

  • Portion size 12 servings

Ingredients

  • 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

Method

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.

Nutritional facts <b>Per piece:</b> about

  • Sodium 88 mg
  • Protein 5 g
  • Calories 90.0
  • Total fat 5 g
  • Cholesterol 37 mg
  • Saturated fat 1 g
  • Total carbohydrate 7 g

%RDI

  • Iron 8.0
  • Fibre 0.0
  • Folate 9.0
  • Sodium 0.0
  • Sugars 0.0
  • Calcium 1.0
  • Protein 0.0
  • Calories 0.0
  • Total fat 0.0
  • Vitamin A 2.0
  • Vitamin C 7.0
  • Potassium 0.0
  • Cholesterol 0.0
  • Saturated fat 0.0
  • Total carbohydrate 0.0
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Shrimp Tostada Cups

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