Ingredients
1-1/2 pounds peeled and deveined cooked shrimp (26-30 per pound), coarsely chopped1-1/2 cups chopped, peeled English cucumber8 radishes, thinly sliced4 plum tomatoes, chopped4 green onions, chopped2 jalapeno peppers, seeded and minced2 tablespoons minced fresh cilantro2 tablespoons lime juice3 garlic cloves, minced1 teaspoon salt1/4 teaspoon pepper1 medium ripe avocado, peeled and cubedSAUCE:1 cup sour cream2 tablespoons minced fresh cilantro1 teaspoon grated lime zest1 tablespoon lime juice1/4 teaspoon salt1/4 teaspoon ground cumin1/8 teaspoon pepperASSEMBLY:10 tostada shells
Preparation
Place first 11 ingredients in a large bowl; toss to combine. Gently stir in avocado; let stand 15 minutes.
In a small bowl, mix sauce ingredients. To serve, spread tostada shells with sauce. Top with shrimp mixture.
