Recipes from Mexico :: Mexican Main Dishes Seafood
1 lb. cooked bay shrimp
1 3/4 (one and three-fourth) c. (14.5 ounce can) diced tomatoes, drained
1 c. (1 small) chopped white onion
1/2 c. (4 ounce can) diced green chiles
1/4 c. chopped fresh cilantro
3 Tbsp. canola (or other vegetable) oil
3 Tbsp. lime juice
1 3/4 (one and three-fourth) c. (16 ounce can) refried beans with jalapeños, warmed
1 (10-count) pkg. tostada shells, warmed *
2 1/2 (two and a half) c. shredded romaine lettuce
* or fry corn tortillas flat
Combine shrimp, tomatoes, onion, chiles, cilantro, canola (or other vegetable) oil and lime juice in med. bowl; cover. (May be prepared ahead and refrigerated.)
Spread about 2 Tbsp. beans over each tostada shell. Top with 1/4 c. lettuce and 1/2 c. shrimp mixture.
