Prawn and Chorizo Tostadas

Ingredients

• Vegetable oil (2 tablespoons)
• Salt (to taste)
• Black pepper (to taste)
• Lime (1, juiced)
• Fresh cilantro (1/4 cup, chopped)
• Red onion (1/2, diced)
• Tomato (1, diced)
• Avocado (1, diced)
• Corn tortillas (8)
• Chorizo (200 grams, diced)
• Prawns (400 grams, peeled and deveined)

Instructions

1. In a large skillet, heat the vegetable oil over medium heat.
2. Add the diced chorizo to the skillet and cook for about 3 minutes until it begins to crisp up and release its flavorful oils.
3. Next, add the prawns to the skillet. Cook them for 2-3 minutes until they turn pink and opaque. Remove the mixture from the skillet and set aside.
4. In the same skillet, lightly toast the corn tortillas on both sides until they become crispy, approximately 2 minutes per side. Keep them warm in a tortilla warmer or wrapped in a clean kitchen towel to maintain their crispness.
5. In a bowl, combine the diced avocado, tomato, red onion, chopped cilantro, lime juice, salt, and pepper to create a refreshing salsa. Mix gently to avoid mashing the avocado.
6. To assemble the tostadas, place a generous spoonful of the avocado salsa on each toasted tortilla.
7. Top each tostada with the cooked prawns and chorizo mixture, adding additional cilantro and lime wedges for garnish if desired.
8. Serve immediately and enjoy the delightful explosion of flavors!