Spicy Prawn & Avocado Tostadas

• King Prawns(600 g)
• Olive oil(1 tbsp)
• Lime(2)
• Garlic(2 cloves)
• Paprika(1 tsp)
• Cumin(1 tsp)
• Chili flakes(½ tsp)
• Salt(1 tsp)
• Black pepper(½ tsp)
• Avocado(2)
• Lettuce(150 g)
• Tomato(2)
• Red Onion(1)
• Coriander(15 g)
• Sour cream(120 ml)
• Hot sauce(1 tbsp)
• Tostada Shells(8)

Method

1. 1

   Finely chop {Garlic}, shred the {Lettuce}, dice the {Tomato}, thinly slice the {Red Onion}, roughly chop the {Fresh cilantro}, and cut the {Avocado} into small chunks. Juice both {Lime}, keeping a little cilantro aside for serving.

   ~12 min

2. 2

   In a bowl, toss the {Prawns} with {Olive oil}, half the lime juice, {Garlic}, {Paprika}, {Cumin}, {Chili flakes}, {Salt}, and {Black pepper} until well coated.

3. 3

   Mix the {Sour cream} with the remaining lime juice and the {Hot sauce}. In a second bowl, gently combine the {Avocado}, {Tomato}, {Red Onion}, and most of the {Fresh cilantro}.

4. 4

   Heat a large frying pan over medium-high heat. Cook the {Prawns} for 4 minutes, stirring often, until pink, lightly golden in spots, and just cooked through.

   ~4 min

5. 5

   Warm the {Tostada Shells} in the oven at 180C for 3 minutes, or until crisp and fragrant.

   ~3 min

6. 6

   Top each {Tostada Shells} with {Lettuce}, a spoonful of avocado mixture, and the spicy {Prawns}. Drizzle with the sour cream sauce and finish with the reserved {Fresh cilantro}. Serve straight away.

   ~5 min