Mini Prawn Tostadas (gf)
The perfect accompaniment to a margarita on a hot day. Serve pre-made or allow your guests to build their own.
PRAWNS
2 tablespoons chipotle in adobo sauce
1 tablespoon lime juice
1 tablespoon olive oil
1 teaspoon garlic powder
½ teaspoon smoked paprika
15 raw jumbo prawn cutlets
AVOCADO SAUCE
1 ripe avocado
125 grams sour cream
2 tablespoons chopped fresh coriander
1 clove garlic, crushed
1 tablespoon lime juice
TO SERVE
3 tablespoons chopped fresh coriander
¼ red onion, finely chopped
15 spicy corn chips
1 green chilli, finely sliced
lime wedges
PRAWNS: In a large bowl, combine everything except the prawns. Add the prawns, mix well and set aside for 30 minutes.
AVOCADO SAUCE: In a food processor, blitz together all the ingredients.
TO SERVE: In a small bowl, combine the coriander and red onion.
Preheat a barbecue grill to high and grill the prawns for 2 minutes each side, or until cooked through.
Place a spoonful of avocado sauce on each corn chip. Top with a prawn, some coriander and red onion and a slice of green chilli. Serve with lime wedges for squeezing over. MAKES 15
