Mini prawn tostadas with mango salsa

Kick off your meal with Curtis’ refreshing mini prawn tostadas. Served with mango salsa, they’re a delicious addition to any menu.



Note: 15 minutes marinating time



  • 4 Coles Mexico Corn Tortillas De Maiz
  • Vegetable oil, to shallow-fry
  • 1 ripe avocado, stoned, peeled, coarsely chopped
  • 1 tbs finely chopped coriander
  • 2 tsp lime juice
  • 16 Coles Australian Cooked Whole Tiger Prawns, peeled, deveined, halved lengthways

Mango salsa

  • 2 tbs grapefruit juice
  • 2 tbs orange juice
  • 2 tbs lime juice
  • 1 ripe mango, stoned, peeled, finely chopped
  • 1/4 cup finely chopped red onion
  • 1/2 long red chilli, finely chopped (optional)



Place the tortillas on a clean work surface. Using a 6cm round cutter, cut 4 discs from each tortilla. Pour enough oil into a large non-stick frying pan to reach 1.5cm up the side of the pan. Heat over medium-high heat (when the oil is ready, an offcut of tortilla sizzles immediately). Working in batches, add tortilla discs to the pan and cook, turning as needed, for 2 mins or until golden on both sides. Transfer to a plate lined with paper towel. Sprinkle with salt.


To make the mango salsa, in a large bowl, combine the grapefruit juice, orange juice, lime juice, mango, onion and chilli, if using. Season. Set aside for 15 mins to develop the flavours.


In a medium bowl, add the avocado, coriander and lime juice. Using a fork, mash until smooth and combined.


Spoon avocado mixture over the tortilla discs and arrange on a serving platter. Divide prawns evenly among tortilla discs. Using a slotted spoon, top with mango salsa to serve. 

Serve with sriracha or chilli sauce, lime wedges and coriander leaves

Check ingredient labels to make sure they meet your specific dietary requirements and always consult a health professional before changing your diet. View dietary information here.