Braeburn Apple & Prawn Tostadas With Mint Salsa & Chipotle Mayo | SLMan
Total Time: 30 Minutes


Makes 8


For the salsa:
  • 2 tsp of cumin seeds, toasted
  • Juice and zest of 1 lime
  • 10ml of rice vinegar
  • 1 clove garlic, minced
  • 1 green chilli, deseeded and finely chopped
  • 6 radishes, finely sliced
  • 2 Braeburn or Gala apples, cut into match sticks
For the chipotle mayo:
  • 100g of mayonnaise
  • 2 tsp of chipotle sauce
  • 2 tsp of chipotle sauce
  • Oil for frying
  • 8 small corn tortillas, roughly 15cm (you can cut larger ones to size with a pair of scissors)
  • 150g of large prawns, cooked and peeled
  • 1 avocado, peeled and sliced


  1. Bash the cumin seeds a little in a pestle and mortar to release their aroma. Mix together the lime juice, sugar, rice vinegar and cumin seeds in a small bowl. In a larger bowl, mix the remaining salsa ingredients, pour over the lime juice mixture and toss everything together.
  2. To make the chipotle mayo, mix together mayonnaise, chipotle sauce and lime juice.
  3. Heat an inch of oil in a saucepan over a medium heat until hot. Fry the corn tortillas one at a time until golden brown on each side and puffed. Place on a tray lined with a paper towel to absorb any oil.
  4. Top the tostadas with salsa, prawns and avocado. Drizzle with chipotle mayonnaise to serve.

Recipe courtesy of Great British Apples

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