Ancho Chili Prawn Tostadas

15 min
4 servings
$3.57/serving

Perfectly Balance Your Plate

Serve with 1 cup steamed veggies and ¹⁄₂ cup cooked rice.

Ingredients

8 corn tortillas

4 tsp oil, divided

1 bag (340 g/12 oz) frozen prawns, thawed

1 tbsp Ancho Lime Rub

2 tbsp water

4 radishes

1 avocado

2 limes

¹⁄₄ cup preparedChipotle Aioli

Toppings (optional): cilantro, pickled onions, sliced avocado, Poco Picante Salsa, Guacamole

Preparation

Preheat oven to 400° F. Line Sheet Pan with Sheet Pan Liner.
Arrange tortillas on pan. Using Basting Brush, brush 2 tsp oil over both sides of tortillas. Bake 10 min, flipping halfway through, or until toasted and crispy.
Meanwhile, heat remaining oil in Sauté Pan. Add prawns and seasoning. Cook 2 min. Add water and cook for another 1 min, until water is dissolved.
Thinly slice radishes. Peel and slice avocado. Cut lime into wedges.
To assemble tostadas, divide prawns, sliced avocado and radishes, aioli, and additional toppings, if desired, between tortillas. Serve with lime wedges.

Nutritional Information

Per serving: Calories 360, Fat 19 g (Saturated 2.5 g, Trans 0 g), Cholesterol 130 mg, Sodium 410 mg, Carbohydrate 31 g (Fibre 6 g, Sugars 2 g), Protein 17 g.

Tips

Instead of toasting tortillas in the oven, heat them in the Round Steamer in the microwave on high for 2 min to make quick and easy tacos.

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Chipotle Aioli Mix

Sheet Pan

Sheet Pan Liner

Sauté Pan

Basting Brush