Recipe Categories
Tex Mexican
Tex Mex Tostados

Lynn's Shrimp Mango Tostado

1 x firm-ripe mango - (abt 1 lb.)
1 x firm-ripe avocado - (abt 10 oz)
6 tbl lime juice
3/4 lb shelled cooked shrimp - (26/30 ct) deveined, rinsed,
    and drained
1 tsp minced fresh serrano chili
1/3 cup chopped green onions
4 x flour tortillas - (8" dia)
1 can low-fat refried black beans - (16 oz)
1/4 cup fat-skimmed chicken broth
3 cup shredded iceberg lettuce
1/2 cup nonfat sour cream
    Salt to taste

 Method :
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, and green onions; mix gently.
Place tortillas side by side on a 14- by 17-inch baking sheet. Bake in a 400 degree 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.
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.
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.
This recipe yields 4 servings.