INGREDIENTS:

• Diego’s packet of either White Corn Tortillas, Yellow Corn Tortillas, or Street Taco Flour Tortillas

• 1 kg (~16 pieces) *Margarita Chargrilled Prawns

• 2-3 medium juicy limes, cut into ~16 wedges

• Vegetable oil (for frying corn tortillas into crispy taco shells)

• *Pickled red onions White cabbage, finely shredded Sour cream, thinned with a bit of water & favorite hot sauce (for taco topping under the prawns)

• Crumbled feta

• Optional: 1 medium diced avocado

• Optional sides: *Mexican Rice, *Mexican Pinto Beans, *Salsa Verde, or Salsa Fresca

TACO MAKING INSTRUCTIONS:

1. Prepare Soft Tortillas:

   • Warm the number of corn and/or flour tortillas according to the packet instructions.

   • Place them in a tortilla warmer or wrap them in a clean tea towel to keep warm.

2. Make Taco Shells:

   • In a medium pot or frying pan (with at least a 7 cm depth), heat enough vegetable oil to reach 177-180°C (use a candy thermometer to check the temperature).

   • Place 1 tortilla in the heated oil to soften.

   • Using tongs, gently fold the tortilla to create a taco shell shape, holding it in place as the bottom half cooks to a golden crisp (~2 minutes).

   • Flip the shell and cook the other side for an additional ~2 minutes.

   • Lift the taco shell out and place it upside down on a paper towel-lined plate to drain.

   • Repeat, ensuring the oil stays at the correct temperature (177-180°C) and place the taco shells in a paper towel-lined covered dish to keep warm.

3. Assemble the Tacos:

   • Place the warmed tortillas or taco shells on the table with the bowls of hot and cold taco fillings.

   • Add Margarita chargrilled prawns, a squeeze of lime, pickled red onions, shredded cabbage, thinned sour cream, crumbled feta, and diced avocado (optional).

   • Serve with optional sides like Mexican Rice, Mexican Pinto Beans, and Salsa Verde or Salsa Fresca.

Note: For full recipe details, visit Diego’s website. Enjoy your taco-building feast with family and friends!

TOSTADAS MAKING INSTRUCTIONS:

1. Line a plate or dish with paper towels to drain off the tostadas after frying.

2. Heat the Oil:

   • In a medium pot or frying pan (with at least a 7 cm depth), heat enough oil to fit the tortillas. The oil should be heated to 177-180°C. Use a candy thermometer or another recommended thermometer to check the oil temperature.

3. Fry the Tortillas:

   • Place 1 tortilla (depending on the size of the pot/pan) into the heated oil.

   • Using a metal spatula with holes, press down on the tortilla(s) repeatedly to ensure they are fully submerged in the oil.

   • Fry for about 2 minutes until the tortillas turn golden in color.

   • Using tongs or a spatula, remove the tostada from the oil and place it on the paper towel-lined plate to drain. Add a dash of salt to each tostada while still hot.

   • Repeat with remaining tortillas, making sure the oil returns to the proper temperature before frying the next batch.

4. Prepare the Margarita Chargrilled Prawns:

   • While the tostadas are draining, warm up the Margarita Chargrilled Prawns (either by reheating in a pan or on the grill).

5. Assemble the Tostadas:

   • Place the fried tostadas on a serving platter.

   • Top each tostada with a generous portion of the Margarita Chargrilled Prawns.

   • Add a layer of shredded purple cabbage on top.

   • If desired, garnish with crumbled feta, pickled red onions, and a drizzle of thinned sour cream with hot sauce.

6. Serve:

   • Serve the tostadas with optional sides of Mexican rice, Mexican pinto beans, and/or Salsa Verde or Salsa Fresca.

   • Enjoy your delicious and flavorful Margarita Chargrilled Prawns Tostadas!