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Mango-Shrimp Tostadas

By Sunset
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main-dish cinco de mayo memorial day dinner latin mexican


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1 firm-ripe mango (about 1 lb.)

1 firm-ripe avocado (about 10 oz.)

6 tablespoons lime juice

3/4 pound (26 to 30 per lb.) shelled, deveined cooked shrimp, rinsed and drained

1 teaspoon minced fresh serrano chili

1/3 cup chopped green onions

4 flour tortillas (8 in.)

1 can (16 oz.) low-fat refried black beans

1/4 cup fat-skimmed chicken broth

3 cups shredded iceberg lettuce

1/2 cup nonfat sour cream


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