Crunchy, cheesy tostadas topped with guacamole, spicy giant prawns, fresh coriander and a drizzle of avocado oil. The perfect summer snack.
|4||Flour Tortillas (Main)|
|1 drizzle||Avocado oil|
|1 cup||Grated cheese (Main)|
|1 small handful||Coriander, to serve|
|4||Lime wedge, to serve|
|2||New Zealand Avocados (Main)|
|1||Lime, juice only|
|½ cup||Chopped coriander|
|½ ||Finely sliced red onion (Main)|
|½ tsp||Smoked paprika|
|2 cups||Large raw prawns, thawed if frozen (Main)|
|½ tsp||Ground cumin|
|½ tsp||Chilli powder|
|½ tsp||Chilli flakes|
|1 tsp||Minced garlic|
- Preheat oven to 200C
- Lightly brush both sides of the tortillas with avocado oil. Bake on a baking tray for 10 minutes. Turn over once during cooking. Evenly divide the cheese over the tortillas and place back in the oven until cheese is melted. Remove from oven and set aside.
- Make the guacamole - In a bowl, combine avocados, coriander, red onion, lime juice, paprika and pinch of salt. Mash up with a fork until smooth.
- Toss the prawns with the cumin, chili powder, chili flakes. Heat a splash of avocado oil in a non-stick fry pan and add garlic. Add prawns and sauté for 2-3 minutes. Remove from the pan and set aside.
- Spoon the guacamole over each cheesy tostada, followed by prawns. Garnish with more coriander and serve with lime wedges and extra avocado oil.
Recipes created for NZ Avocado by Fresh Factory. Visitwww.nzavocado.co.nzfor more information.