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
Keep up to date with
dish weekly recipes,
food news, and events.
Related Content
latest issue:
Issue #121
As winter arrives, so does the latest issue of dish! With over 60 recipes this edition features seasonal produce like pumpkin, leeks and silverbeet whipped into delicious dinners. Pasta takes centre-stage in 5 outrageously tasty recipes, then we break out the slow cooker and amp up the comfort with cozy roasts and braises. Winter wouldn’t be the same without a hearty pie or two, and we have a selection – from Beef Cheek Pot Pie to Moroccan Shepherd’s Pie. Food Fast has your speedy weeknight dinners covered then Melie brings the magic with inventive chicken dishes while Olivia’s baking and desserts will brighten the even the coldest days.