serves
4
prep
20 minutes
cook
10 minutes
difficulty
Easy
serves
4
people
preparation
20
minutes
cooking
10
minutes
difficulty
Easy
level
Ingredients
Tostadas
- 6 corn tortillas
- Vegetable oil, as needed
- Lime wedges, for serving
- Hot sauce, for serving
Mango and prawn salsa
- ¼ cup fresh grapefruit juice
- ¼ cup fresh orange juice
- 1½ tbsp (30 ml) fresh lime juice
- 1 cup finely diced ripe mango
- ¼ cup finely diced red onion
- ½ red fresno chilli, finely chopped (see Note)
- 3 tsp finely chopped coriander (cilantro)
- 16 cooked medium prawns (shrimp), peeled, diced
Guacamole
- 3 firm but ripe Hass avocados, halved, pitted, peeled, cut into 1 cm (½ inch) pieces
- 2 tbsp (or more to taste) finely chopped coriander (cilantro), plus leaves for serving
- 1½ tbsp (30 ml) fresh lime juice
- ½ red or green jalapeño, seeded, finely chopped
- 1 garlic clove, finely chopped
Marinating time: 15 minutes
Instructions
- To make tostadas: Using 6 cm (2½ inch) round biscuit cutter, cut 3 mini tortillas from each tortilla.
- In large saucepan, heat 7.5 cm (3 inches) vegetable oil over medium-high heat to 170°C (340°F). Working in batches, add mini tortillas to oil and cook, turning as needed, until golden on both sides, about 2 minutes. Transfer tostada shells to rack set over sheet pan to drain and sprinkle with salt.
- To make prawns in mango salsa: In large bowl, toss together grapefruit juice, orange juice, lime juice, mango, red onion, fresno chilli, coriander and prawn (shrimp). Season with salt and set aside to marinate for 15 minutes.
- To make guacamole: In large bowl, gently fold avocados, cilantro, lime juice, jalapeños, and garlic together. Season with salt.
- To serve, spread some guacamole over tostada shells. Top with mango-prawn mixture. Serve with lime wedges and hot sauce.
Note
• A frenso chilli is similar to a jalapeno, but with smoky notes, and is sometimes milder too. They are available in Australia, but can be hard to find. You could use jalapeno, or a little chipotle to get the smoky flavour.
• Tostada shells can be made up to 1 day ahead, stored at room temperature in airtight container. Mango salsa (with prawns added) can be made up to 2 hours ahead, covered and refrigerated.
Cook's Notes
Oven temperatures are for conventional; if using fan-forced (convection), reduce the temperature by 20˚C. | We use Australian tablespoons and cups: 1 teaspoon equals 5 ml; 1 tablespoon equals 20 ml; 1 cup equals 250 ml. | All herbs are fresh (unless specified) and cups are lightly packed. | All vegetables are medium size and peeled, unless specified. | All eggs are 55-60 g, unless specified.
