If you haven’t tried prawn nachos before, you’re missing out! These prawn and corn nachos are oven-baked for maximum simplicity, then loaded up with plenty of fresh, tasty toppings.

This meal offers a vibrant, summery alternative to traditional nachos. It’s great for entertaining too. You could prep the prawn mixture + all the toppings in advance, then quickly assemble and bake once your guests arrive (the nachos only need 10-12 minutes in the oven!).

The prawn and corn mixture isn’t as ‘saucy’ as traditional beef nachos, so the tortilla chips don’t go all soggy during baking. The toppings – tomato salsa, guacamole and a sour cream sauce – add plenty of juiciness though.

Wedges of lime (or lemon) add a nice finishing touch, but aren’t essential (I know limes are super expensive in NZ at the moment, if available at all!).

Not a fan of prawns? Try ‘chicken nachos’ instead, by swapping the prawns for diced smoked chicken breast.

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PRAWN AND CORN NACHOS

Keyword: MAIN MEALS, SEAFOOD

Difficulty: Easy

Serves: 4

These prawn and corn nachos are oven-baked for maximum simplicity, then loaded up with plenty of fresh, tasty toppings. Yum!

QUICK PRINT

Ingredients

NACHOS

1 1/2 tsp garlic powder
1 1/2 tsp ground cumin
1 tsp ground paprika
1/4 tsp salt
400 g raw prawn cutlets, tails removed (14oz)
2 tsp olive oil, divided
400 g can whole corn kernels, drained (14oz)
400 g can black beans, rinsed and drained (14oz)
250 g (approx.) corn/tortilla chips (plain, cheese or salsa flavoured) (8.8oz)
1 1/2 cups grated Colby cheese (150g)

TO SERVE

2 large tomatoes
1 small red onion
2 large handfuls fresh coriander
1 large avocado
1 lime, cut into wedges (optional)
1/2 cup light sour cream (125g)
2 Tbsp aioli
2 Tbsp water

Instructions

COOK NACHOS
Preheat oven to 190ºC (375ºF) fan bake and line a large oven tray with baking paper.
Mix garlic powder, cumin, paprika and salt together in a small bowl (this is your seasoning). Chop each prawn into 2-3 pieces.
Heat 1 teaspoon oil in a large frying pan on medium-high. Add corn and cook until lightly browned (3-4 minutes). Add remaining teaspoon oil, prawns, beans and seasoning mix. Cook, stirring frequently, until prawns have just turned pink. Remove from heat.
Arrange corn chips on prepared tray. Sprinkle with half of the cheese, top with prawn mixture, then sprinkle with remaining cheese. Bake for 10-12 minutes, until golden brown.
PREPARE SERVING INGREDIENTS
Meanwhile, finely dice tomatoes and onion. Roughly chop coriander. Place in a medium bowl, season with a little salt and pepper and toss to combine. Mash avocado and season with salt, pepper and a squeeze of lime, if using. Stir together sour cream, aioli and water (you can season this too, if you like).
SERVE
Spoon tomato salsa over the nachos and add dollops of avocado. Drizzle with sour cream sauce. Serve with wedges of lime, if using.

Recipe Notes

WINE MATCH: You can’t go wrong with a beer! Try a lager. Otherwise, go for a Pinot Gris.
GLUTEN-FREE OPTION: Make sure the corn chips are gluten-free. Choose gluten-free aioli.
INGREDIENT SWAPS / NOTES: Not a fan of seafood? Smoked chicken is a good alternative (cook in the same way). Coriander can be omitted, or get some greens in by swapping for rocket, baby spinach, or iceberg lettuce.
STORING AND REHEATING: Reheat any leftovers in the oven. Sprinkle a little extra cheese on if you like, and cover loosely with foil so it doesn’t dry out too much. Leftovers aren’t suitable for microwaving. Ideally add toppings just before serving.