Prawn Tostadas with Guacamole

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This combination of fresh guacamole and spicy prawns on top of a crunchy toasted tortilla is lip-smackingly good.

GUACAMOLE

2 ripe avocados

Juice of 1 lime

½ small red onion, finely diced

1 ripe tomato, deseeded and finely diced 3 tablespoons finely chopped

fresh coriander

2 cloves garlic, crushed

Salt, to taste

PRAWN TOSTADAS

8 small corn tortillas

200g frozen raw prawn cutlets,

defrosted

1 teaspoon smoked paprika

1 teaspoon ground cumin

1 tablespoon olive oil

TO SERVE

½ cup sour cream

Chilli sauce

Fresh coriander leaves

Lime wedges

Guacamole: Slice the avocados in half, remove the stones and scoop the flesh into a medium-sized bowl. Mash the avocado with a fork to make it chunky or smooth, as preferred. Add the lime juice to stop the avocado browning. Add the remaining ingredients and stir together. Taste and adjust seasoning with a little more salt or lime juice, if needed.

Tostadas: Toast the tortillas in a hot frying pan for 1-2 minutes on each side until browned and crisp. Set aside.

Toss the prawns in a bowl with the spices and oil, season with salt and pepper then cook in a hot pan for 1-2 minutes on each side or until bright pink and cooked through.

To serve: Top the toasted tortillas with some guacamole, prawns and a dollop of sour cream. Drizzle with chilli sauce and garnish with coriander. Serve lime wedges on the side, to squeeze over.

Serves 4