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Photo of Spicy prawn and tostada salad by WW

Spicy prawn and tostada salad

Total Time
40 min
25 min
15 min
Toasting tortillas make for an edible plate to pile with prawns, mango and salad in a fun-filled feast


Corn tortilla

4 small, white, (4 x 26g)


1 medium, finely chopped

Raw peeled prawns

500 g, peeled, deveined (buy 1kg)

Fresh red chilli

2 tsp, finely chopped, (jalapenos) drained, finely chopped

Olive oil

1 tbs

Lime juice

2 tbs

Iceberg lettuce

2 cup(s), shredded, (160g), shredded

Red capsicum

1 small, finely chopped

Red onion

1½ small, finely chopped

Oil spray

1 x 3 second spray(s)

Fresh coriander

2 tbs, chopped leaves

Extra light sour cream

2 tbs


  1. Preheat oven to 180°C or 160°C fan-forced. Lightly spray tortillas with oil and place onto 2 baking trays. Bake for 8–10 minutes, turning once, or until tostadas are crisp and golden. Cool.
  2. Meanwhile, combine mango, capsicum, onion and coriander in a small bowl. Set salsa aside.
  3. Preheat a chargrill or barbecue over high heat. Combine prawns, jalapeños, oil and half the juice in a medium bowl. Cook prawn mixture, turning occasionally, for 3–4 minutes or until prawns change colour and just cooked through.
  4. Whisk sour cream and remaining juice in a small bowl. Season with salt and freshly ground black pepper. Add 1–2 teaspoons water until thin enough to pour.
  5. Place tostadas onto serving plates. Top with lettuce, prawn mixture and salsa. Drizzle with sour cream mixture. Serve.


TIP: You can add ½ avocado (chopped) to the salsa.