INGREDIENTS
- 1 tablespoon NEWELL CILANTRO LIME
- 1 pounds peeled and deveined cooked shrimp (26-30 per pound), coarsely chopped
- 1 ½ cups chopped, peeled cucumber
- 8 radishes, thinly sliced
- 4 plum tomatoes, chopped
- 1 teaspoon salt
- 1 medium ripe avocado, peeled and cubed
- 10 Tostada shells SAUCE:
- 1 cup sour cream
- 1 tablespoon Newell Cilantro Lime
- 1/4 teaspoon salt
DIRECTIONS
Step 1
Place first 7 ingredients in a large bowl; toss to combine. Gently stir in avocado; let stand 15 minutes.
Step 2
In a small bowl, mix sauce ingredients. To serve, spread tostada shells with sauce. Top with shrimp mixture
30m