Directions

1. Begin by preparing your rainbow salsa, aim to get your salsa ingredients all the same size as you want to get a bite of everything in each mouthful. I go for roughly 0.5cm x 0.5cm to keep it fairly fine. Dice and de-seed your tomatoes, dice your red onion and chilli. Then drain the juice from your tinned pineapple and then dice these also. Place in a bowl and drizzle over your Kiwifruit & Kawakawa verde and lime juice. Mix together to combine and then place into the fridge until you are ready to serve.

2. Next let’s prepare the avocado and lime crema. Mash your avocados into a smooth guacamole type texture and then add in your sour cream, lime juice and salt and pepper. Mix to combine and store this in the fridge along with your salsa.

3. Next peel your prawns, discard the shells and place in another bowl. To this add your paprika, chilli powder and oil. Place a pan on a medium-high heat and sear your prawns for 1-2 minutes each side until pink and cooked through.

4. Time to assemble your tostadas! Place a tostada down and top with a layer of your avocado crema. Next add your prawns (I do three on each one) and then some of your rainbow salsa. Drizzle over more Kiwifruit & Kawakawa Verde and garnish with coriander and enjoy!