Cook Time
10 min
Yields
12 servings
This easy appetizer of crispy tortilla cups filled with crunchy jicama and creamy avocado begins your Mexican fiesta with sensational tastes. Traditionally, the tortillas are fried, but we’ve baked them to reduce the fat.
ADVERTISEMENT
ingredients
4 10
inch flour tortilla
1
Tbsp vegetable oil
8
oz large cooked peeled shrimp
1
avocado, peeled, and, chopped
1
cup julienned radish
1
cup julienned jicama
2
Tbsp chopped fresh coriander
2
Tbsp lime, juice
ADVERTISEMENT
directions
Step 1
Using 4-inch (10 cm) round cookie cutter, cut rounds out of tortillas.
Step 2
Brush with oil; press, oil-side up, into muffin cups.
Step 3
Bake in 400 F (200 C) 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.)
Step 4
Meanwhile, in bowl, stir together shrimp, avocado, jicama, coriander and lime juice.
Step 5
(Filling can be covered and refrigerated for up to 4 hours.)
Step 6
Spoon into tortilla cups.