Make the mango salsa

• Dice the mango and tomato and finely chop the red onion, jalapeño and coriander.
• Combine in a bowl with the lime juice and a pinch of salt, then mix gently.

Toast the tortillas

• Heat a little olive oil in a frying pan.
• Toast the corn tortillas on both sides until golden and crisp, then drain on paper towels.

Cook the prawns

• Season the prawns with paprika, minced garlic and salt.
• Sear them in the hot pan until pink and cooked through.

Assemble the tostadas

• Spread mashed avocado over each toasted tortilla.
• Top with the prawns and a spoonful of mango salsa.
• Finish with extra coriander and serve immediately.