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Shrimp Tostada Cups

appetizers, shrimp

4 10-inch flour tortillas
1 tablespoon vegetable oil
8 ounces large cooked peeled shrimp
1 avocado; peeled and chopped
1 cup julienned jicama or radishes
2 tablespoons chopped fresh coriander
2 tablespoons lime juice

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. TIP : You could also use 12 small f our or corn tortillas and bake them as directed above. Or arrange 3 tortilla chips on each plate and top with shrimp mixture.

Contributor: Canadian Living - January, 1999

Yield: 12 pieces

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