Shrimp Tostada Cups
Shrimp Tostada Cups
Photography by Matthew Kimura
- Portion size: 12 pieces
This recipe makes 12 pieces servings
Nutritional Info |
|
|---|---|
| Per piece: about | - |
| cal | 90 |
| pro | 5 g |
| total fat | 5 g |
| sat. fat | 1 g |
| carb | 7 g |
| fibre | 1 g |
| chol | 37 mg |
| sodium | 88 mg |
| % RDI: | - |
| calcium | 1 |
| iron | 8 |
| vit A | 2 |
| vit C | 7 |
| folate | 9 |
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.
Ingredients
- 4 410-inch flour tortilla10-inch flour tortillas
- 1 tbsp 1tbspvegetable oil
- 8 oz 8ozlarge cooked peeled shrimp
- 1 1avocadoavocados, peeled and chopped
- 1 cup 1cupjulienned jicama or radishes
- 2 tbsp 2tbspchopped fresh coriander
- 2 tbsp 2tbsplime juice
Preparation
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.
Additional information :
Tip: You could also use 12 small flour or corn tortillas and bake them as directed above. Or arrange 3 tortilla chips on each plate and top with shrimp mixture.
Source : © CanadianLiving.com
