Prawn and Avocado Tostadas with Jalapeño Salsa

Ingredients

• 400 g raw king prawns
• 8 tostada shells
• 2 ripe avocados
• 40 g pickled jalapeños
• 200 g cherry tomatoes
• 1 red onion
• 2 lime
• 1 tsp smoked paprika
• 2 tbsp olive oil

Method

1. 1

   Toss the prawns with smoked paprika, olive oil, salt, and the juice of one lime.

2. 2

   Fry the prawns in a hot pan for 2 minutes each side until pink and lightly charred. Set aside.

3. 3

   Halve the cherry tomatoes, finely dice the red onion, and roughly chop the jalapeños. Mix together with a squeeze of lime to make the salsa.

4. 4

   Mash the avocados with the remaining lime juice and season with salt.

5. 5

   Spread a generous layer of avocado mash onto each tostada shell.

6. 6

   Top with the cooked prawns and jalapeño salsa. Serve immediately.