Habanero spiced Prawn Tostadas with Tomatillo Salsa and Chipotle Cream
Prep time: 
Cook time: 
Total time: 
Serves: 2
  • For the tostados:
  • Fresh corn tacos (around 6 in total for 3 people)
  • 70g large prawns (de-frosted if cooking from frozen)
  • 2 cloves garlic (peeled and crushed)
  • Few fresh coriander leaves
  • 1 tspn habanero chilli sauce
  • Juice of half a lime
  • Salt/ pepper
  • Sunflower oil
  • For the tomatillo salsa:
  • 1 tin tomatillos
  • 2 cloves garlic (peeled and crushed)
  • 1 avocado (peeled, stoned removed and finely chopped)
  • Juice of 1 lime
  • Small handful of fresh coriander
  • For the chipotle cream:
  • 1 tin chipotle's
  • 1 small tub plain sour cream
  • Juice of half a lemon
  1. For the tomatillo salsa: add everything to a blender and mix. Season with salt and pepper and place in the fridge until needed.
  2. For the chipotle cream: add everything to a blender and mix. Place in the fridge until needed.
  3. For the tostada's: Add a dash of sunflower oil to a large frying pan. Once hot add the garlic and prawns. Pour in a dash of the habanero sauce and then the lime juice. The prawns will only need around 1 min to cook. Take the prawns of the heat and garnish with some fresh coriander. Season with a little salt and pepper. Leave to one side to slightly cool.
  4. Heat the corn tacos in the microwave for just 2 mins. They will be nice and crispy. Plate them up and top them with the prawns. Serve with the tomatillo salsa and chipotle cream on the side.
Recipe by A Modern Rose at http://www.amodernrose.com/habanero-spiced-prawn-tostadas-with-tomatillo-salsa-and-chipotle-cream/