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60+ Minutes |
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Cooked by: Chef / Last Modified: 3/24/2004 / Number of Servings: 4 |
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Directions: Cut pit and peel from mango and discard. Cut fruit into small pieces and
put in a bowl.
Pit and peel avocado. Cut into small pieces and add to mango. Add lime
juice, shrimp, chili, green onions; mix gently.
Place tortilla side by side on a baking sheet. Bake in 400F oven until
crisp and lightly browned, about 10 minutes, turning tortillas over once
after 4-5 minutes. Let cool on pan 1-2 minutes.
Meanwhile, combine refried beans and broth and heat till hot.
Place tortillas on plates. Spread beans equally onto tortillas. Scatter
lettuce equally over beans, then top lettuce with shrimp mixutre and sour
cream. Add salt to taste.
Contributor: Cooking Light
| Ingredients:
1 mango
1 avocados
3/8 Cup(s) lime juice (fresh)
3/4 Pound(s) cooked shrimp
1 Teaspoon(s) serrano pepper; minced
5 1/3 Tablespoon(s) green onion; chopped
4 flour torillas (8 in.); if making tostada
1 Can(s) refried black beans
1/4 Cup(s) chicken broth
3 Cup(s) iceberg lettuce
1/2 Cup(s) sour cream
1 Ounce(s) salt |
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