3 ripe avocados 1 pound medium fresh prawns 2 garlic cloves, minced 1/4 cup scallions, chopped 8 corn tostada shells 1/2 fresh lime 1/2 fresh lemon 1/4 teaspoon cumin 1 teaspoon chili powder 1-2 teaspoon gf chipotle sauce 1/4 cup cilantro, chopped Olive oil Salt
For avocado spread: In a small bowl, mash avocados. Add 1 minced garlic clove, juice of 1/2 lime and salt to taste. (Can add fresh chopped tomatoes if desired).
For prawns: Shell and de-vein prawns.
Heat skillet to hot and add 2 tablespoons olive oil. Add remaining garlic to pan and saute 1 minute. Add prawns, chili powder, cumin, chipotle sauce and juice of 1/2 lemon. Quickly saute on high heat until browned; season with salt.
Spread avocado mixture evenly over tostadas, sprinkle with scallions and top with prawns. Finish with cilantro and serve immediately.
The fresher the prawns, the better! Gluten-free chipotle sauce can be found in ’hot sauce’ specialty stores, or try your health food store.