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 #115
Issue 115 is packed with inspiration for all kinds of cosy meals – whether you’re dining alone, as two or with a few. We start with our Plating Game interview with Jesse Mulligan which inspired a medley of curries and sides then move on to a round up of easy one-pan chicken dishes, a variety of pasta bakes and meatballs, and using one simple yet delicious tart base we whip up five fab filling options. Sarah’s wintry faves include a moreish chorizo (not) carbonara, lamb and spinach filo pie and we finish off with sweet treats and decadent puds. We love seeing what you create, don’t forget to share your dish dishes with our Facebook community. When it comes to winter cooking, make it SIMPLY YUM!