|1 x 400 g||Sea Harvest Oven Crisp Lightly Lemon|
|1/2 cup||red wine vinegar|
|2 tbsp||brown sugar|
|1||large red onion — thinly sliced|
|1||avocado — de-pitted|
|2 tbsp||double cream plain yoghurt|
|zest and juice of 1||lime|
|sea salt and freshly ground pepper to taste|
|1/2 tsp||smoked paprika — or chipotle powder|
|canola oil — for frying|
|6||soft corn tacos|
|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|
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.
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).
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 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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