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.
12 large raw prawns, peeled and tail off
2 cloves garlic, crushed
sea salt and freshly ground pepper
small round corn chips
½ cup almond and guajillo chilli salsa
½ cup finely shredded iceberg lettuce
1 avocado, sliced
coriander to garnish
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