1. Prepare Gorton’s Shrimp Poppers according to package instructions.
2. Combine tomatoes, cilantro, onion, lime juice and hot sauce.
3. Gently stir the vegetables and cooked shrimp into salsa, cover and refrigerate for 30 minutes.
4. Spread a thin layer of beans over tostada and divide vegetable mixture among tostadas, top with onion rings avocado and queso fresco.

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1 (19.2 oz ) package Gorton’s Shrimp Poppers

3 medium tomatoes, chopped
1/4 cup fresh cilantro, chopped
1/4 cup red onion, diced
2 tablespoons fresh lime juice or the juice of 1/2 lime
1 tablespoon mild hot sauce (or to taste)

2 small potatoes, cooked, peeled and diced
1 cup green beans, cooked and ends trimmed into 1/2 inch pieces
1 small zucchini, cooked and diced

1 cup prepared refried black beans
12 corn tostadas
1 cup thinly sliced small white onion, separated into rings
1 cup queso fresco, crumbled

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Shrimp Poppers

Lightly seasoned tail-off Shrimp in a crunchy coating.

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