Chipotle prawns & corn avocado creme tostada

Chipotle prawns & corn avocado creme tostada

From
Posh Toast
Serves
4
Prep
30 mins

This might well be the most enjoyable combination of foods available for such a low carbohydrate intake.

Ingredients

Quantity Ingredient
20 raw king prawns, shelled and deveined, (jumbo shrimp)
2 teaspoons chipotle paste
1 1/2 tablespoons sunflower oil
1 sweetcorn cob
4 soft corn tortillas
2 ripe avocados
1 lime
small bunch coriander, leaves picked, (cilantro)
4 spring onions, finely sliced on the diagonal, (scallions)
salt
freshly ground black pepper

Method

  1. In a bowl, toss the prawns with the chipotle paste along with 1 tsp of the oil. Set aside to marinate.
  2. Preheat the oven to 180°C fan. Heat the grill or a griddle pan to high. Brush the corn with 1 tsp of the oil and season. Griddle or grill for 10 – 15 minutes until cooked through and slightly charred, turning the cob regularly. Set aside.
  3. Brush the corn tortillas on both sides with the remaining oil and place in a single layer on a baking tray. Bake for 6 – 8 minutes or until crisp.
  4. Halve the avocados, remove the stone and peel. Roughly chop and place in a food processor or blender. Grate in most of the lime zest and squeeze in all of the juice, then season. Whizz until smooth (add a drop of cold water for a smoother texture).
  5. Hold the cooled corn vertically on a chopping board and cut off the kernels.
  6. Reheat the griddle or grill and cook the prawns for 2 minutes or until cooked through, turning once.
  7. Spoon avocado creme onto each tortilla, spreading it out. Top with the corn, prawns and a handful of coriander leaves. Scatter over the spring onions and grate over a little more lime zest, then spoon over the remaining avocado creme.
Tags:
toast
bread
snacks
lunch
breakfast
dinner
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