- Portion size 12 servings
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.