These Prawn Tostadas with Avocado Yoghurt Sauce are made up of three simple elements that come together for a fresh, flavourful dish: crispy corn tortillas, zesty prawn salsa, and a creamy avocado yoghurt sauce. Perfect for a quick dinner or as an impressive appetiser, this dish is light yet satisfying!
Why you’ll love these Prawn tostadas
Quick and Easy: With simple ingredients and only a few steps, you can whip these up in under 30 minutes.
Perfect for Entertaining: These tostadas are easy to assemble in advance and can be served as a fun appetiser
Make Ahead: The avocado yoghurt sauce and prawn salsa can be prepared ahead of time and stored in the fridge for a few hours, making this recipe even more convenient for busy nights.
Prawn Salsa
Here’s what you need for the prawn salsa. It’s fresh, light, and packed with flavour, bringing just the right amount of heat and zing to the tostadas. I love using it in wraps, over rice, or even as a topping for a simple green salad. Use the freshest prawns you can find, and adjust the jalapeños to suit your spice preference.
Avocado Yoghurt Sauce
This sauce is simple, creamy and adds freshness and balance to the tostadas. I use it in all kinds of dishes, from tacos to grain bowls, or even as a dip. Go for a thick Greek or Greek-style yoghurt for the best texture, but any plain, unsweetened yoghurt will work.
To make it, just blend yoghurt, avocado, lime juice, garlic, salt, and fresh coriander until smooth. Adjust the lime juice to taste.
Macro Breakdown
This recipe serves 4, and the breakdown below is based on one tostada serving.
Calories: 330 kcal
Protein: 25g
Carbohydrates 25g
Nutritional values are estimates and may vary based on ingredient brands and preparation methods.
Prawn Tostadas with Avocado Yoghurt Sauce
4
servings10
minutes40
minutesIngredients
- For the tostadas
8 small corn tortillas
1 tablespoon olive oil
- For the prawn salsa
1 tablespoon olive oil
400g cooked and peeled prawns
1/2 red onion, chopped
2 tomatoes, diced
1-2 jalapeños, thinly sliced and drained, adjust to heat preference
Juice of 1/2 lime
Pinch of salt
- For the avocado yogurt sauce
3 tbsp Greek yogurt
1/2 avocado
1 tablespoon lime juice
1 garlic clove
Pinch of salt
3 tbsp fresh coriander (cilantro)
- To serve
Lime wedges
Directions
- Preheat your oven to 210°C (fan-forced). Arrange the tortillas on a baking tray and drizzle with olive oil. Toast in the oven for 8 minutes, or until crispy and golden.
- In a blender, combine the Greek yogurt, avocado, lime juice, garlic, salt and fresh coriander. Blend until smooth. Adjust the lime for tanginess, if preferred.
- In a mixing bowl, combine the cooked prawns, red onion, tomatoes, jalapeños, lime juice, and a pinch of salt. Toss gently to combine.
- Place the crispy tortillas on serving plates and spread a generous layer of avocado yogurt sauce on top. Add the prawn salsa, then garnish with fresh coriander. Serve with lime wedges on the side.
