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Fresh Mozzarella, Avocado and Shrimp Tostadas
- 8 oz. Galbani® Fresh Mozzarella Ciliengini
- 1 cup Corn Oil
- 4 Corn Tortillas
- 15 oz. Refried Black Beans
- 12 Shrimp, shelled, deveined and rinsed
- 2 tbs Olive Oil
- 1 Garlic Cloves, minced
- 1 tsp Cumin
- 1 tbs Lime Juice, fresh
- 2 Avocado, chopped
- 1/2 cup Salsa
- 1 cup Cilantro & Lettuce Mix, chopped
Heat the corn oil in a medium frying pan. Season the tortillas with salt and fry in oil, turning once, until golden brown and crisp. Drain on paper towels. Heat black beans in pot over low heat. Heat olive oil in frying pan, add garlic and cumin, sauté for 1 minute. Add shrimp, turning to cook them evenly. Season with lime juice and salt. Spread a thin layer of black beans over each fried tortilla. Top beans with slices of avocado. Place sliced shrimp on top of the avocado. Garnish with spoonful of salsa and sprinkling of lettuce/cilantro mix. Top with Sorrento® Ciliengini and enjoy immediately.
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