I have no great back story about these tostadas, only that they're freakin' delicious. They are a creation of mine that is super healthy, and a gives you a perfect place to hide loads of veggies from the veggie-averse (like children. And husbands). Also a bonus: the salad mixture that tops the baked tortillas is great all on its own, and since it's made with kale (as oposed to lettuce) - it keeps really, really well for a couple of days in the refrigerator without going soggy. As is typical for me, this dish doesn't really have a recipe, just a few guidelines to create a tasty, healthy dish that will please the masses.
Chiptole Prawn Tostadas
- Use taco-sized corn or flour tortillas; I found a great chipotle-flavored tortilla made from a corn/flour blend. Brush each tortilla with olive oil and bake in a 350-degree oven for 15-20 minutes until crisp.
- For the salad, combine a healthy amount of chopped kale (center stalk removed) with one 15-ounce can of black beans (drained), one 15-ounce can of mandarin orange segments, 1/2 of a red onion (chopped fine), 4-6 Roma tomatos (diced), 1 cucumber (peeled, seeded and diced) and 1-2 avocados (diced; add very last to keep from browning or getting mushy). Dress the salad with a glug of olive oil, the juice of 3-4 fresh-squeezed limes, chopped garlic (to taste), a 1/2-teaspoon or so of ground cumin, and salt (to taste). Toss and let stand for a minimum of an hour to let the flavors develop.
- Peel and devein the prawns; season with a dusting of chipotle chili powder, garlic powder, black pepper and salt. Grill, saute or broil until cooked.
- To assemble: place a heap of the salad atop the tostada shell; top with prawns.