Muddy Stilettos

<figure class="wp-block-image size-full"><img decoding="async" loading="lazy" width="1000" height="1000" src="https://dev.muddystilettos.co.uk/wp-content/uploads/2024/02/Untitled-design-2024-02-27T151925.212.jpg" alt="Spice up supper: Avocado Crema, Chipotle Prawns &amp; Corn Tostada" class="wp-image-88958" srcset="https://dev.muddystilettos.co.uk/wp-content/uploads/2024/02/Untitled-design-2024-02-27T151925.212.jpg 1000w, https://dev.muddystilettos.co.uk/wp-content/uploads/2024/02/Untitled-design-2024-02-27T151925.212-600x600.jpg 600w, https://dev.muddystilettos.co.uk/wp-content/uploads/2024/02/Untitled-design-2024-02-27T151925.212-300x300.jpg 300w, https://dev.muddystilettos.co.uk/wp-content/uploads/2024/02/Untitled-design-2024-02-27T151925.212-500x500.jpg 500w" sizes="(max-width: 1000px) 100vw, 1000px" /></figure>



This might well be the most enjoyable combination of foods available for such a low carbohydrate intake.



SERVES 4 TIME: 30 mins



INGREDIENTS



<ul>
<li>20 raw king prawns, shelled and deveined</li>



<li>2 tsp chipotle paste</li>



<li>1.5 tbsp sunflower oil</li>



<li>1 sweetcorn cob</li>



<li>4 soft corn tortillas</li>



<li>2 ripe avocados</li>



<li>1 lime</li>



<li>Small bunch coriander, leaves picked</li>



<li>4 spring onions, finely sliced on the diagonal</li>



<li>Season with salt and freshly ground black pepper</li>
</ul>



METHOD



In a bowl, toss the prawns with the chipotle paste along with 1 tsp of the oil. Set aside to marinate.



Preheat the oven to 180°C fan/350°F/gas 6. Heat the grill or a griddle pan to high. Brush the corn with 1 tsp of the oil and season. Griddle or grill for 10–15 minutes until cooked through and slightly charred, turning the cob regularly. Set aside.



Brush the corn tortillas on both sides with the remaining oil and place in a single layer on a baking tray. Bake for 6–8 minutes, or until crisp.



Halve the avocados, remove the stone and peel. Roughly chop and place in a food processor or blender. Grate in most of the lime zest and squeeze in all of the juice, then season. Whizz until smooth (add a drop of cold water for a smoother texture).



Hold the cooled corn vertically on a chopping board and cut off the kernels. Reheat the griddle or grill and cook the prawns for 2 minutes, or until cooked through, turning once.



Spoon avocado crema onto each tortilla, spreading it out. Top with the corn, prawns and a handful of coriander leaves. Scatter over the spring onions and grate over a little more lime zest, then spoon over the remaining avocado crema.



<figure class="wp-block-image size-large"><img decoding="async" loading="lazy" width="833" height="1000" src="https://dev.muddystilettos.co.uk/wp-content/uploads/2024/02/Untitled-design-2024-02-27T152227.098-833x1000.jpg" alt="" class="wp-image-88959" srcset="https://dev.muddystilettos.co.uk/wp-content/uploads/2024/02/Untitled-design-2024-02-27T152227.098-833x1000.jpg 833w, https://dev.muddystilettos.co.uk/wp-content/uploads/2024/02/Untitled-design-2024-02-27T152227.098-500x600.jpg 500w, https://dev.muddystilettos.co.uk/wp-content/uploads/2024/02/Untitled-design-2024-02-27T152227.098.jpg 1000w" sizes="(max-width: 833px) 100vw, 833px" /></figure>



<a href="https://www.amazon.co.uk/Seriously-Good-Toast-Over-Recipes/dp/1837831610" target="_blank" rel="noreferrer noopener">Seriously Good Toast</a> by Emily Kydd (Quadrille, £14), Photography © Louise Hagger

Spice up supper: Avocado Crema, Chipotle Prawns & Corn Tostada

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