Prawn and Avocado Tostadas

15 min


3 - 4 pax

It’s so difficult to find good tortillas, let alone tostadas! This recipe shows you a hack to get your Mexican flatbread cravings satisfied easily. Hint: it’s store bought and surely at your nearest Asian supermarket.
Everybody’s guacamole is unique – this mashed goodness is a good base to get creative with. Topped with fresh salsa and grilled prawns, these are sure to fly off the dining table.

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Adjust Servings
8Wonton skins
24 Prawns
1tsp Chilli flakes
1tbsp Olive oil
½tsp Salt and pepper
120g Tomatoes (diced)
60g Shallots (sliced)
1-2Chilli Padi (chopped)
½handful Cilantro (chopped)
Juice from ½ lime
1Hass Avocado
1handful Cilantro (chopped)
½Onion (diced)
Juice from ½ lime
1tsp olive oil
Salt and pepper to taste



Add de-shelled prawns in a large mixing bowl, add olive oil, chilli flakes, salt and pepper. Mix well and set aside.
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To make Guacamole, add Hass Avocado, cilantro, onion, lime juice, olive oil, salt and pepper. Mash avocados and mix well.
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In another bowl, add diced tomatoes, shallots, chilli padi, cilantro and lime juice. Mix well and set aside.
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In a flat pan, pan fry marinated prawns, until lightly browned and cooked. Set aside.
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In a pot with oil for deep frying, deep fry wonton skins until nice and crispy.
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To assemble tostadas, set a layer of wonton skin, then add a layer of guacamole, prawns, and top with pickled tomato mixture. Serve and enjoy.
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