You won’t need the entire recipe of almond salsa for this amount of tostaditas; serve the rest as an accompaniment to the fish tacos or as a dip with tortilla chips.
INGREDIENTS
12 large raw prawns, peeled and tail off
olive oil
2 cloves garlic, crushed
sea salt and freshly ground pepper
To assemble
small round corn chips
½ cup almond and guajillo chilli salsa
½ cup finely shredded iceberg lettuce
1 avocado, sliced
coriander to garnish
METHOD
Toss the prawns with the garlic and a little olive oil. Cover and refrigerate if not cooking immediately.
Heat a sauté pan, add the prawns and season. Cook on both sides until just cooked through.
To assemble: Place a dab of almond salsaon each chip and top with lettuce, small slices of avocado and a prawn. Top with another dollop of almond salsa and garnish with coriander. Serve immediately. Makes 12
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Issue #122
Our latest of dish is an absolute bumper issue, packed with over 70 recipes! We start by chatting with the MasterChef Australia judges and Kiwi contestant Ben Mcdonald before cooking up the very best of what’s in season. Then we make freezer meals easy and delicious with double-batch cooking. Next up we share some of our faves including Pretzel-crumbed Chicken Schnitty and French Onion Soup Mac and Cheese. Then we whip up warming curries, tempting dinners for two, epic sides like our Parmesan-crusted Roasted Potatoes, and crowd pleasers like our cover-star Miso French Onion Chicken. We finish up with irresistible sweet treats and a run-down of top Aussie shiraz!