 |
|
|
|
|
|
|
| SHRIMP TOSTADAS | ||||||
| Serves 10 | ||||||
| 1 lb. cooked bay shrimp 1 (14.5 oz.) can diced tomatoes, drained 1 cup chopped white onion 1 (4 oz.) Ortega Diced Green Chilies 1/4 cup chopped fresh cilantro 3 tbsp. vegetable oil 3 tbsp. lime juice 1 (16 oz.) can Ortega Refried Beans, warmed 1 (10 ct.) pkg. Ortega Tostada Shells, warmed 2 1/2 cups shredded romaine lettuce |
||||||
| Combine shrimp, tomatoes, onion, chilies, cilantro, vegetable oil and lime juice in medium bowl; cover. May be prepared ahead and refrigerated. Spread about 2 tbsp. beans over each tostada shell. Top with 1/4 cup lettuce and 1/2 cup shrimp mixture. | ||||||