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
Nutrition (per serving)
- Calories
- 555 kcal
- Protein
- 23.2 g
- Carbohydrate
- 32.7 g
- of which sugars
- 5.4 g
- Fat
- 35.7 g
- of which saturates
- 6.5 g
- Fibre
- 8.4 g
- Salt
- 1.19 g
Estimated from typical values for each ingredient — a guide, not a substitute for the label on what you actually buy.
Method
- 1
Toss the prawns with smoked paprika, olive oil, salt, and the juice of one lime.
- 2
Fry the prawns in a hot pan for 2 minutes each side until pink and lightly charred. Set aside.
- 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
Mash the avocados with the remaining lime juice and season with salt.
- 5
Spread a generous layer of avocado mash onto each tostada shell.
- 6
Top with the cooked prawns and jalapeño salsa. Serve immediately.
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