Yield: Makes 4 servings
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Amount per serving
- Calories: 423
- Calories from fat: 26%
- Protein: 29g
- Fat: 12g
- Saturated fat: 1.9g
- Carbohydrate: 53g
- Fiber: 7.9g
- Sodium: 784mg
- Cholesterol: 166mg
- 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
- 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.
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