TOTAL TIME: 30 MINUTES
24 MEXICO CITY FOODS Tostadas
2 cups grated cheddar cheese
4 avocados, roughly chopped
2 cups coriander leaves, chopped plus additional for garnish
Juice of 2 limes
4 tbsp olive oil, divided
1 kg prawns, peeled and deveined
2 tbsp ground cumin
2 tbsp cayenne pepper
2 tbsp paprika
2 red chillis, seeds removed, finely diced
2 garlic cloves, minced
2 red capsicum, cut into small slices
Preheat oven to 180ºC.
Line baking trays with baking paper and lightly spray both sides of the chips with cooking spray. Cook in oven for 2 minutes per side.
Turn on oven grill to medium. Sprinkle chips with grated cheese and grill until the cheese is melted and bubbling, about 2 minutes. Remove from grill and set aside.
Combine avocados, coriander, lime juice and a generous pinch of salt in a bowl and mash to make guacamole. Set aside in fridge.
Add prawns to a large bowl with 1 tbsp olive oil, cumin, cayenne, paprika, chilli and garlic. Toss to coat the prawns.
Heat remaining olive oil in a frying pan over medium high heat. Cook prawns, in batches so as not to overcrowd the pan, for 2 minutes on one side, then flip and cook for a further 30 seconds to 1 minute. Remove from pan and set aside.
Add sliced capsicum to the pan and cook for 2 minutes, then remove from heat.
To serve spoon some guacamole over each tostada, top with prawns and capsicum and garnish with coriander leaves.