Prawn Tostadas with Avocado Yoghurt Sauce
Ingredients
For the tostadas:
- 8 small corn tortillas
- 1 tablespoon olive oil
For the prawn salsa:
- 1 tablespoon olive oil
- 400g cooked and peeled prawns
- 1/2 red onion, chopped
- 2 tomatoes, diced
- 1-2 jalapeños, thinly sliced and drained, adjust to heat preference
- Juice of 1/2 lime
- Pinch of salt
For the avocado yogurt sauce:
- 3 tbsp Greek yogurt
- 1/2 avocado
- 1 tablespoon lime juice
- 1 garlic clove
- Pinch of salt
- 3 tbsp fresh coriander (cilantro)
To serve:
- Lime wedges
Prawn Salsa
It’s fresh, light, and packed with flavour, bringing just the right amount of heat and zing to the tostadas. I love using it in wraps, over rice, or even as a topping for a simple green salad. Use the freshest prawns you can find, and adjust the jalapeños to suit your spice preference.
Avocado Yoghurt Sauce
This sauce is simple, creamy and adds freshness and balance to the tostadas. I use it in all kinds of dishes, from tacos to grain bowls, or even as a dip. Go for a thick Greek or Greek-style yoghurt for the best texture, but any plain, unsweetened yoghurt will work.
Directions
- Preheat your oven to 210°C (fan-forced). Arrange the tortillas on a baking tray and drizzle with olive oil. Toast in the oven for 8 minutes, or until crispy and golden.
- In a blender, combine the Greek yogurt, avocado, lime juice, garlic, salt and fresh coriander. Blend until smooth. Adjust the lime for tanginess, if preferred.
- In a mixing bowl, combine the cooked prawns, red onion, tomatoes, jalapeños, lime juice, and a pinch of salt. Toss gently to combine.
- Place the crispy tortillas on serving plates and spread a generous layer of avocado yogurt sauce on top. Add the prawn salsa, then garnish with fresh coriander. Serve with lime wedges on the side.
Ingredients
For the tostadas:
- 8 small corn tortillas
- 1 tablespoon olive oil
For the prawn salsa:
- 1 tablespoon olive oil
- 400g cooked and peeled prawns
- 1/2 red onion, chopped
- 2 tomatoes, diced
- 1-2 jalapeños, thinly sliced and drained, adjust to heat preference
- Juice of 1/2 lime
- Pinch of salt
For the avocado yogurt sauce:
- 3 tbsp Greek yogurt
- 1/2 avocado
- 1 tablespoon lime juice
- 1 garlic clove
- Pinch of salt
- 3 tbsp fresh coriander (cilantro)
To serve:
- Lime wedges
Prawn Salsa
It’s fresh, light, and packed with flavour, bringing just the right amount of heat and zing to the tostadas. I love using it in wraps, over rice, or even as a topping for a simple green salad. Use the freshest prawns you can find, and adjust the jalapeños to suit your spice preference.
Avocado Yoghurt Sauce
This sauce is simple, creamy and adds freshness and balance to the tostadas. I use it in all kinds of dishes, from tacos to grain bowls, or even as a dip. Go for a thick Greek or Greek-style yoghurt for the best texture, but any plain, unsweetened yoghurt will work.
Directions
- Preheat your oven to 210°C (fan-forced). Arrange the tortillas on a baking tray and drizzle with olive oil. Toast in the oven for 8 minutes, or until crispy and golden.
- In a blender, combine the Greek yogurt, avocado, lime juice, garlic, salt and fresh coriander. Blend until smooth. Adjust the lime for tanginess, if preferred.
- In a mixing bowl, combine the cooked prawns, red onion, tomatoes, jalapeños, lime juice, and a pinch of salt. Toss gently to combine.
- Place the crispy tortillas on serving plates and spread a generous layer of avocado yogurt sauce on top. Add the prawn salsa, then garnish with fresh coriander. Serve with lime wedges on the side.
Helpful Tips
Storage
Substitutions
Serving Suggestions
Watch How to Make It
