Seafood Tostadas

Finding a great fish tostada couldn't be easier in Mexico City. A standout choice is Contramar. It has a unique vibe with huge cobalt blue modern art, waiters in smart white suits and a terrace overlooking the bustling Roma Norte. La Docena had a tomato tostada that blew my mind and there was an award-winning option at Maximo Bistro. I love everything about this city and the tostadas are only half of it. (Recipe from Saucy cookbook and created for @oasisfashion #ad )

Ingredients:

GF DF
Serves 2

460g king prawns, peeled and deveined
2 tbsp sunflower/olive oil
1.5 garlic cloves, diced
Juice of 1 lime
8 blue corn tacos
Salt and pepper

Guacamole
11⁄2 large avocado
Juice of half a lime
1 tbsp olive oil

For the CDMX Salsa
4 tbsp apple cider vinegar
1 Thai chilli, thinly sliced, seeds discarded
1 garlic clove, diced
1 tsp hot sauce, optional
2 tbsp chopped pickled jalapeños
1 shallot, diced and rinsed under cold water for 1 minute
2 medium tomatoes
Zest and juice of 2 limes
1 tsp caster sugar
1 tbsp chopped coriander

Preheat the oven to 180°C degrees. Set a large frying pan on a medium to high heat and add 2 tacos to dry-fry for 2 minutes either side. Remove when they are toasted. Continue frying all of them. Add all the ingredients for the salsa into a bowl. Taste to check the seasoning, adding in salt and pepper to taste.

Add avocado to a bowl and mash with a fork. Add the lime, olive oil, salt and pepper to taste.

Next, set the same large frying pan on a medium to high heat and add the oil. Add the prawns and fry for 1 minute. Squeeze over with lime juice, add the diced garlic, season with salt and pepper. Turn prawns over to cook on the other side for 1.5-2 minutes. You can leave them whole of chop them.

Put the tostadas into the oven to warm for 1 minute. Plate up with guacamole on top of tostada, topped with prawns, salsa, extra lime and coriander leaves.