Shrimp Avocado Tostada
|Crisp corn tostada shells||4|
|Cooked medium shrimp||6 Ounce|
|Shredded colby cheese||6 Ounce|
|Chopped tomato||1⁄2 Cup (8 tbs)|
|Avocado||1 , peeled and chopped|
|Lemon juice||1⁄2 Teaspoon|
|Shredded lettuce||1⁄2 Cup (8 tbs)|
|Salsa||1⁄2 Cup (8 tbs)|
|Dairy sour cream||1⁄4 Cup (4 tbs)|
Place tostadas on ungreased cookie sheet.
In large bowl, combine shrimp, cheese, tomato, avocado, lemon juice and salt; mix gently.
Spoon 1/4 of mixture onto each tostada.
Broil 4 to 6 inches from heat 3 to 4 minutes or until cheese is melted.
Top each tostada with 1/4 of lettuce, salsa and sour cream.