If you don't like shrimp substitute chicken. I'd also add a few cherry tomatoes. This recipe is gluten-free and dairy-free without the sour cream.
Avocado, Shrimp & Mango Tostadas
Serves 4
- 1 Tablespoon organic Smart Balance Buttery spread
- 1 garlic clove, minced
- 3/4 pound medium shrimp, shelled and deveined (fresh if you can get it)
- 6 Tablespoons fresh lime juice
- 1 mango, peeled and diced
- 1 avocado, peeled and diced
- 1 jalapeno pepper, seeded and minced
- 1/3 cup chives, finely chopped - substitute green onions if you want
- 4 corn tortillas
- 1 can black beans
- 1/4 cup organic chicken broth
- 2 cups romain lettuce, torn into bite size pieces
- 1/2 cup sour cream or dairy free sour cream
Directions:
Preheat oven to 400 degrees F.
In a small bowl, roughly mash beans - leave some whole. Add chicken stock, stir to blend.
Microwave on high for about a minute or until hot.
In a medium skillet, melt butter over medium-high heat.
Add garlic; saute for 30 seconds.
Add shrimp and saute for 2 minutes or until pink and opaque.
Remove from pan and place in a medium bowl. Let cool for a couple of minutes.
Place tortillas on a cookie sheet and bake in the oven at 400 degrees for about 8 minutes, turning halfway through, or until crisp. Meanwhile, prepare mango, avocado, jalape?o pepper and chives. Add to shrimp. Toss with lime juice. Adjust seasonings to taste with salt and freshly ground black pepper. To assemble, place tortilla on plate, top with black beans, followed by romaine lettuce, shrimp mixture, and a dollop of sour cream.
