Oven Crisp tostadas with avocado crema and pickled red onions

Sea Harvest
6 servings Prep: 20 mins, Cooking: 25 mins
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Turn soft shell tacos into crispy open tostadas and say hello to your new favourite weekend meal.

By Independent Contributor March 17 2023
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Ingredients (17)

1 x 400 g Sea Harvest Oven Crisp Lightly Lemon
Pickled Red Onions
1/2 cup red wine vinegar
2 tbsp brown sugar
2 tsp salt
1 large red onion — thinly sliced
Avocado Crema
1 avocado — de-pitted
2 tbsp double cream plain yoghurt
zest and juice of 1 lime
sea salt and freshly ground pepper
1/2 tsp smoked paprika — or chipotle powder
Crispy Tostadas
canola oil — for frying
6 soft corn tacos
To Serve
1 x 400 g tin black beans — drained and rinsed
1 x 400 g sweetcorn kernels, drained
1 red chilli — sliced
1 green chilli — sliced
small bunch fresh coriander — washed and roughly chopped
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 Preheat the oven to 200 ºC.

 Lay frozen Oven Crisp fillets onto a baking tray. Place into the oven to cook for 18-20 minutes until golden and crunchy. Alternatively cook in an air fryer for the recommended time.

Pickled Red Onions

Add the vinegar, sugar and salt into a bowl and mix to dissolve. Add the onions. Allow the onions to sit submerged for at least 30 minutes to pickle.

Avocado Crema

Scoop the avocado flesh into a bowl, add the yoghurt, paprika, lime juice and zest and blitz using a hand blender. Season to taste with salt and pepper and then set aside. (Tip: If you are making ahead, add a squeeze of lemon or lime juice to the top to prevent browning).

Crispy Tostadas

Heat the canola oil in a large frying pan over medium-high heat until it begins to shimmer. Carefully place a taco into the hot oil and fry for 30 seconds. (Tip: use a stainless steel slotted spoon to help hold the taco in the oil).

When crispy, remove the taco from the hot oil and drain on a sheet of kitchen towel. Repeat until you have fried all of the tacos.

To Serve

To assemble, put a dollop of avocado crema onto the tostada and smooth it to the edges. Top with a portion of Oven Crisp. Dress the tostadas with pickled onions, black beans, sweet corn, chillies and fresh coriander. Serve immediately.

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