Prawn, Avocado and Coriander Tostada

cook 10 mins
  • 4 large soft flour tortillas
  • 1 small iceberg lettuce, shredded
  • 300 g (10 oz) cooked peeled prawns
  • 1 large, ripe but firm avocado, peeled and diced
  • 2 tablespoons chopped fresh coriander
  • 1 tablespoon lime juice
  • salt and cracked black pepper
  • lime wedges, to serve
  • Heat a griddle pan and toast a tortilla for 30–60 seconds on each side, until lightly charred. Immediately push it into a small, deep bowl and set aside. Repeat with the remaining tortillas to make 4 bowl-shaped tortillas. Place one-quarter of the shredded lettuce inside each one.
  • Meanwhile, toss together the prawns, avocado, coriander and lime juice, and season to taste. Divide between the tortillas and serve with the lime wedges.
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