Ingredients
Tostadas
- 8 corn tostadas
- 3/4 cup crumbled queso fresco or feta cheese
Pickled Onions
- 1/2 cup red onion, sliced into thin rounds
- 1/4 cup red wine vinegar (or enough to cover the onion slices)
Tomato Salsa
- 1 cup diced tomatoes
- 1/2 cup finely diced red onion
- 1 small jalapeno, finely diced
- 1/2 cup chopped cilantro
- 2 tbsp lime juice
- 1/2 tsp salt
Guacamole
- 1 large avocado (or 2 small-medium avocados)
- 1/4 cup finely diced sweet onion
- 1/2 tsp salt
- 1/4 tsp ground black pepper
- 1 tbsp lime juice
Prawns
- 1 lb prawns, shelled
- 1 tbsp olive oil
- 1 tsp Old Bay seasoning
- 1 tsp taco seasoning
- 1/2 tsp salt
Garnish
- 1/2 cup cilantro for garnish
Instructions
- Crisp Tostadas: If your tostadas need crisping, preheat your oven to 350°F (175°C). Once preheated, place the tostadas on a baking sheet and bake for 5-7 minutes until crisp and heated through. Remove from the oven and set aside.
- Prepare Pickled Onions: Place the sliced red onions in a small bowl and cover with red wine vinegar. Let them soak for at least one hour or up to overnight in the refrigerator to develop a tangy flavor. Drain the vinegar just before serving.
- Make Tomato Salsa: In a medium bowl, combine diced tomatoes, finely diced red onion, jalapeno, chopped cilantro, lime juice, and salt. Toss well to mix the flavors. Cover and refrigerate for up to 6 hours to let the salsa marinate.
- Prepare Guacamole: Scoop the avocado flesh into a bowl and add the finely diced sweet onion, salt, and ground black pepper. Mash the mixture until creamy but still slightly chunky. Stir in the lime juice. Cover and refrigerate for up to 3 hours before serving to keep fresh.
- Cook Prawns: Toss shelled prawns with olive oil, Old Bay seasoning, taco seasoning, and salt to coat evenly. Heat a large non-stick pan over high heat. Once hot, add the seasoned prawns and cook, tossing continuously, for 2-3 minutes if raw until they turn opaque and are cooked through. If using precooked prawns, heat them for 1-2 minutes until warm.
- Assemble Tostadas: Place the crisped tostadas on plates or a serving board. Top each tostada with a layer of guacamole, followed by tomato salsa, the cooked prawns, crumbled queso fresco, and pickled onions. Garnish with fresh cilantro. Serve immediately or set everything on the table for self-serving.
Notes
- For extra heat, add more jalapeno or include some chopped serrano peppers in the salsa.
- You can substitute queso fresco with feta cheese for a saltier flavor.
- If you don’t have corn tostadas, baked tortilla chips can be used as a quick alternative.
- Pickled onions can be made a day in advance to save time.
- Adjust the amount of lime juice in guacamole and salsa to taste for optimal freshness and acidity.
- Prep Time: 15 minutes
- Cook Time: 15 minutes
- Category: Appetizer
- Method: Stovetop
- Cuisine: Mexican