Fiery Prawn and Avocado Tostadas
Crispy tortillas with creamy avocado and juicy prawns topped with some fresh vibrant salsa. Ready in 15 minutes flat.
- 2 garlic and coriander (cilantrpopadoms
- 1 avocado
- 2 lime juice
- 1 small red chilli
- 1 red onion finely diced
- 1 small red chilli finely chopped
- 200 g cherry tomatoes
- 1/2 400 g tin black beans gently warmed
- 1/2 200 g tin sweet corn gently warmed
- 2 cloves garlic minced
- 10 jumbo prawns
- 1/2 bunch coriander (cilantrchopped
- 1 tsp olive oil
Make the guacamole by placing the avocado flesh in a bowl and adding the juice of one lime, half the diced red onion, half the chopped chilli and season with salt and pepper. Mix with a fork to crush into a chunky mix.
To make the salsa, cut the tomatoes in half if using cherry tomatoes. If using large tomatoes, dice them up.
Place in a bowl and season with salt and pepper.
Add the chopped coriander and the red onion.
Add lime juice to taste.
Heat a non stick skillet on medium heat and gently warm the black beans. Set aside in a bowl. Now warm the sweet corn in the pan and set aside in a bowl.
Add the olive oil and increase the heat to medium high.
Add the garlic to the pan and let cook for a few seconds.
Saute the prawns in the garlic and add the remaining chillies. Cook for about 3 minutes, or until the prawns have turned pink and are cooked through.
Layer the guacamole on to the popadoms.
Top with the sweet corn and black beans and then the prawns. Top with the hand cut salsa.