Recipe Categories
Tex Mexican
Tex Mex Tostados

Lynn's Shrimp Guacamole Black Bean Tostado

1/2 tsp Mexican oregano see * Note
1/2 sm serrano chile halved, seeded,
    and minced
2 tbl chopped cilantro
1/4 cup minced red onion
2 tbl lime juice plus
1 tsp lime juice divided
1 lb cooked peeled shrimp
1 x avocado
    Salt to taste
    Freshly-ground black pepper to taste
6 x corn tortillas
    Nonstick cooking spray as needed
1/2 can black beans - (15-oz can) drained, rinsed
3 cup shredded romaine lettuce
4 x radishes sliced
12 x thin red bell pepper slices
6 x radishes with stems for garnish
12 x lime wedges for garnish

 Method :
* Note: Mexican oregano is available in the Latino aisle of well-stocked supermarkets and at Latino markets.
Heat the oven to 425 degrees.
Toast the oregano in a dry skillet over medium-low heat until fragrant, 30 seconds.
Toss together the oregano, serrano chile, cilantro, onion, 2 tablespoons of lime juice and the shrimp. Let the shrimp marinate while you prepare the remaining ingredients.
Cut the avocado in half, remove the pit and scoop the avocado out of the shell into a small bowl. Mash it with a fork, then stir in the remaining 1 teaspoon of lime juice. Season the guacamole with salt and pepper to taste and set aside.
Lightly spray both sides of the tortillas with nonstick cooking spray and place them in a single layer on a baking sheet. Bake until lightly browned and crisp, 10 to 12 minutes. Remove them from the oven and allow to cool slightly so you can handle them.
When ready to serve, divide the guacamole among the baked tortillas, spreading it evenly over each. Sprinkle about 2 tablespoons of the black beans over the top of each tostada, then top with the romaine and radish slices. Spoon the shrimp, along with the marinade, over the top of each and top with thin slices of red pepper. Garnish each plate with a radish and 2 lime wedges.
This recipe yields 6 servings.