Tostadas with mango-prawn salsa and guacamole

Turn tortillas into crunchy golden tostadas and serve with a punchy guac and a fresh mango salsa. How much chilli you add is up to you!

Credit: Cooking with Curtis / Wonho Frank Lee

• serves

  4

• prep

  20 minutes

• cook

  10 minutes

• difficulty

  Easy

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

1. To make tostadas: Using 6 cm (2½ inch) round biscuit cutter, cut 3 mini tortillas from each tortilla.
2. 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.
3. 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.
4. To make guacamole: In large bowl, gently fold avocados, cilantro, lime juice, jalapeños, and garlic together. Season with salt.
5. 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.