Prawns and mango, summer must be coming!
These are simple but flavour loaded, I like to oven bake my corn tortillas to crisp them up, it’s healthier than frying!
I also like to add a few slices of avocado to make a more filling tostada if these are for a main course.
16 large raw prawns, tails on
1 large red chilli, quartered lengthwise and then sliced
juice of 2 limes
1 tablespoon olive oil
salt and pepper
1 large mango, cubed
4 corn tortillas
In a bowl, combine the prawns, chilli, lime juice, olive oil, salt and pepper.
Allow to marinade for 30minutes.
Preheat the oven to 200 degrees Centigrade, pop the corn tortillas onto two baking sheets and bake for 5-7 minutes to crisp up.
Heat a large frying pan until very hot.
Add the prawns, chilli and all of the liquid and quickly fry until the prawns are pink and cooked through and the liquid has evaporated.
In a bowl, combine the cooked prawns, mango and coriander.
Spoon onto your tortillas and serve.