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Mango-Shrimp Tostadas

Yield Makes 4 servings

Ingredients

  • 1 firm-ripe mango (about 1 lb.)
  • 1 firm-ripe avocado (about 10 oz.)
  • 6 tablespoons lime juice
  • 3/4 pound (26 to 30 per lb.) shelled, deveined cooked shrimp, rinsed and drained
  • 1 teaspoon minced fresh serrano chili
  • 1/3 cup chopped green onions
  • 4 flour tortillas (8 in.)
  • 1 can (16 oz.) low-fat refried black beans
  • 1/4 cup fat-skimmed chicken broth
  • 3 cups shredded iceberg lettuce
  • 1/2 cup nonfat sour cream
  • Salt

Nutrition Information

  • calories 423
  • caloriesfromfat 26 %
  • protein 29 g
  • fat 12 g
  • satfat 1.9 g
  • carbohydrate 53 g
  • fiber 7.9 g
  • sodium 784 mg
  • cholesterol 166 mg

How to Make It

  1. Cut pit and peel from mango and discard. Cut fruit into small pieces and put in a bowl.

  2. Pit and peel avocado. Cut into small pieces and add to mango. Add lime juice, shrimp, chili, and green onions; mix gently.

  3. Place tortillas side by side on a 14- by 17-inch baking sheet. Bake in a 400° oven until crisp and lightly browned, about 10 minutes (about 9 minutes in a convection oven), turning tortillas over once after 4 to 5 minutes. Let cool on pan 1 to 2 minutes.

  4. Meanwhile, combine refried beans and broth in a microwave-safe bowl, cover, and heat in a microwave oven on full power (100%) until hot, about 1 minute.

  5. Place tortillas on plates. Spread beans equally onto tortillas. Scatter lettuce equally over beans, then top lettuce with shrimp mixture and sour cream. Add salt to taste.