Prawn Tostadas
Lunch · Mexican · Serves 4
Ingredients
Prawns
- Large Prawns, peeled and deveined1 lb (500g)
- Garlic, minced3 cloves
- Olive Oil2 tbsp
- Chili Flakes½ tsp
- Salt & Pepperto taste
To Build
- Tostadas (corn tortillas, toasted)8–12
- Avocado or Guacamole2 avocados
- Lime2, cut into wedges
- Fresh Cilantrohandful
- Sour Cream or Crema (optional)to taste
- Pickled Celery (optional)see recipe
Method
- Season the prawns. Pat prawns dry and season with salt and pepper.
- Cook the prawns. Heat olive oil in a large skillet over medium-high heat until shimmering. Add garlic and chili flakes and cook for 30 seconds until fragrant. Add prawns in a single layer and cook for 1–2 minutes per side until pink and just cooked through. Don't overcrowd — work in batches if needed.
- Build the tostadas. Spread mashed avocado or guacamole over each tostada. Top with 2–3 prawns.
- Garnish and serve. Finish with fresh cilantro, a squeeze of lime, and a drizzle of sour cream if using. Serve immediately while the tostadas are still crisp.
💡 Tostadas can be store-bought or made by baking corn tortillas at 400°F for 8–10 minutes until crisp. Pickled celery on top adds a sharp contrast that works really well here. ⚠️ Toppings were not specified in the original — additions above are standard and can be adjusted.