My Mexico City Kitchen by Gabriela Camara & Malena Watrous

Author:Gabriela Camara & Malena Watrous [Camara, Gabriela & Watrous, Malena]
Language: eng
Format: epub
Publisher: Potter/Ten Speed/Harmony/Rodale
Published: 2019-04-29T00:00:00+00:00

MAKES 8 (6-INCH / 15CM) TOSTADAS

1 lb / 455g cooked bay shrimp, minced

¾ cup / 100g chopped onion

¾ cup / 120g diced Roma tomatoes

¾ cup / 15g cilantro leaves, chopped

¾ cup / 180g Mayonesa con Chipotle (this page)

1 Tbsp extra-virgin olive oil

1 Tbsp freshly squeezed lime juice

1 tsp dried oregano

1 tsp sea salt, plus more as needed

¼ cup / 60g Frijoles Refritos (this page), warmed

8 tostada shells (see Tostadas de Atún o Trucha, this page)

½ head iceberg lettuce, thinly sliced

1 avocado, cut in half, pitted, peeled, and thinly sliced

Lime wedges for serving

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