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Seattle, WA.


Shrimp Tostada Cups

Servings: 12

  • 4 10-inch flour tortillas
  • 1 tbsp vegetable oil
  • 8 oz large cooked peeled shrimp (31-40 per pound)
  • 1 avocado, peeled and chopped
  • 1 cup julienned jicama or radishes
  • 2 tbsp chopped fresh coriander
  • 2 tbsp lime juice
  • Method:
    Using 4-inch round cookie cutter, cut rounds out of tortillas. Brush with oil; press, oil-side up, into muffin cups. Bake in 400°F oven for 10 minutes or until crisp and golden. Let cool in pan on rack. (Cups can be stored in airtight container for up to 1 day.)

    Meanwhile, in bowl, stir together shrimp, avocado, jicama, coriander and lime juice. (Filling can be covered and refrigerated for up to 4 hours.) Spoon into tortilla cups.

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