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CHIPOTLE PRAWN CHARRED CORN TOSTADAS

CHIPOTLE PRAWN CHARRED CORN TOSTADAS

Crispy corn tostadas topped with smoky chipotle prawns, sweet charred corn, juicy tomatoes, red onion, cilantro, and a creamy avocado lime sauce. Fresh, bold, and perfect for a quick dinner or a fun shared meal.

  • Total Time: 30 minutes
  • Yield: 4 servings 1x

Ingredients

Scale
  • 1 pound large prawns, peeled and deveined
  • 2 tablespoons olive oil
  • 2 tablespoons chipotle peppers in adobo, finely chopped
  • 1 tablespoon adobo sauce
  • 1 teaspoon honey
  • 1 teaspoon ground cumin
  • 1/2 teaspoon smoked paprika
  • 3/4 teaspoon kosher salt, divided
  • 1/4 teaspoon black pepper
  • Kernels from 2 ears corn, about 1 1/2 cups
  • 8 small corn tostadas
  • 1 cup cherry tomatoes, diced
  • 1/4 cup red onion, finely diced
  • 1/4 cup cilantro, chopped
  • 1 lime, cut into wedges
  • 1 ripe avocado
  • 1/2 cup sour cream
  • 2 tablespoons lime juice
  • 1 small garlic clove
  • 2 tablespoons water

Instructions

  1. Heat a large skillet over medium-high heat. If desired, preheat the oven to 375°F to re-crisp the tostadas before serving.
  2. In a mixing bowl, combine the prawns, olive oil, chipotle peppers in adobo, adobo sauce, honey, cumin, smoked paprika, 1/2 teaspoon kosher salt, and black pepper. Toss well to coat.
  3. In a blender or small food processor, blend the avocado, sour cream, lime juice, garlic, remaining 1/4 teaspoon kosher salt, and water until smooth and creamy. Set aside.
  4. Add the corn to the hot dry skillet and cook for 3 to 4 minutes, stirring occasionally, until lightly charred in spots. Transfer to a bowl.
  5. Add the marinated prawns to the skillet in a single layer and cook for 2 to 3 minutes on the first side. Flip and cook for 1 to 2 minutes more, until opaque and lightly caramelized.
  6. If needed, warm the tostadas in the oven for 3 to 4 minutes for extra crispness.
  7. To assemble, top each tostada with charred corn, cooked prawns, diced cherry tomatoes, red onion, and avocado crema.
  8. Finish with chopped cilantro and a squeeze of fresh lime. Serve immediately.

Notes

  • Pat the prawns dry before marinating so they sear instead of steam.
  • Assemble the tostadas right before serving to keep them crisp.
  • For less heat, reduce the chipotle peppers slightly and add a little extra sour cream to the crema.
  • Frozen corn can be used if fresh corn is not available. Thaw and pat it dry before charring.
  • Author: Monica
  • Prep Time: 20 minutes
  • Cook Time: 10 minutes
  • Category: Main Course
  • Method: Skillet
  • Cuisine: Mexican-Inspired
  • Diet: Low Lactose

Nutrition

  • Serving Size: 2 tostadas
  • Calories: 460
  • Sugar: 5g
  • Sodium: 690mg
  • Fat: 23g
  • Saturated Fat: 6g
  • Unsaturated Fat: 15g
  • Trans Fat: 0g
  • Carbohydrates: 39g
  • Fiber: 6g
  • Protein: 24g
  • Cholesterol: 175mg

Keywords: chipotle prawn tostadas, charred corn tostadas, smoky prawn tostadas, easy seafood dinner, avocado crema tostadas