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If Thomasina Miers were making lunch, you’d expect vibrant flavours, street market charm, and a cheeky twist. This recipe delivers just that – quick-to-assemble tostadas piled high with smoky prawns, cooling avocado crema, and a tangy slaw. The Greenfields Smoked Chipotle takes the prawns to another level, giving a gentle warmth that makes you want to grab another tostada before anyone else gets there.
Prep time: 15 minutes
Cook time: 8 minutes
Total: 23 minutes
250g raw king prawns, peeled and deveined
2 tsp Greenfields Smoked Chipotle Flakes
2 tbsp olive oil
Juice and zest of 1 lime
8 small corn tortillas (for tostadas)
1 avocado
2 tbsp Greek yoghurt
Small handful fresh coriander leaves
1 tsp Greenfields Ground Cumin
1 tsp honey
100g white cabbage, shredded
50g red cabbage, shredded
1 small carrot, grated
1 tbsp mayonnaise
1 tsp white wine vinegar
Pinch of Greenfields Sea Salt (Fine)
Make the avocado crema: Blitz avocado, Greek yoghurt, coriander, lime juice, cumin, honey, and a pinch of salt until smooth. Set aside.
Prepare the slaw: In a bowl, mix white cabbage, red cabbage, carrot, mayonnaise, vinegar, and a pinch of salt. Chill until ready to serve.
Cook the prawns: Toss prawns with chipotle flakes, olive oil, and lime zest. Heat a frying pan over medium-high heat and cook prawns for 2–3 minutes each side until pink and cooked through.
Crisp the tostadas: Lightly brush tortillas with oil and toast in a hot dry pan or under the grill until crisp.
Assemble: Spread avocado crema on tostadas, top with slaw, then pile on the chipotle prawns. Garnish with extra coriander and a squeeze of lime.
Calories: 365 kcal
Protein: 20g
Carbs: 28g
Fat: 18g
Fibre: 5g
Sodium: 640mg
These tostadas are pure sunshine – fresh, spicy, and just the right amount of messy to eat!
The ingredients used in this recipe could also be used to create…
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