Delicious prawn tostadas with homemade guacamole and taco spice, perfect for a light meal or appetizer.
Ingredients
Tostadas
- 8pieceVennamei Prawns (peeled & cleaned)
- 8pieceRound Nacho Chips
- 1tbspVegetable Oil
- 1tbspSalted Butter
- 1tbspCoriander Leaves
- 4pieceLime Wedges
- 1tbspTaco Spice
- 2tbspGuacamole
- 2tbspSour Cream
- Salt & Pepper to taste
Taco Spice
- 1tbspChilli Powder
- 1/2tspDried Chilli Flakes
- 1tspSmoked Paprika
- 1tspGarlic Powder
- 1tspOnion Powder
- 1/2tspDried Oregano
- 1tspCumin Powder
- Salt & Pepper to taste
Guacamole
- 1cupAvo
- 2tbspLemon Juice (freshly squeezed)
- 1tbspTaco Spice
How to make Prawn Tostadas
Heat a pan and add vegetable oil and butter.
Add the taco spice and cleaned prawns. Season with salt and pepper.
Baste the prawns with the hot butter from the pan. Cook for about 1 minute on one side, then turn over to cook the other side, continuing to baste.
As soon as the prawns turn pink and white in the center, they are cooked. Be careful not to overcook them. Remove from the pan and set aside.
To make the guacamole, scoop out the avocado into a bowl. Crush with a fork, then add lemon juice and taco spice. Continue to crush until well combined and creamy but still slightly chunky.
To assemble the tostadas, take each round nacho chip and top with some guacamole, a bit of sour cream, and then a prawn.
Arrange all the tostadas on a platter and garnish with fresh coriander leaves and lime wedges on the side.
Tips & Tricks
Be careful not to overcook the prawns as they can become tough.
For a spicier kick, add more dried chilli flakes to the taco spice.
Recipe by
Anna Middleton
(@chefanna)
I have been a professional South African chef for 18 years, now teaching kids & adults how to cook by using their instincts. I...