Aguachile Mexican Prawn Tostadas with One Legged Chicken

Name: Aguachile Mexican Prawn Tostadas with One Legged Chicken
Prep time: 15 min
Cook time: 1 h 30 min
Total time: 1 h 45 min
Yield: 4
Ingredients: Lane's One Legged Chicken Sauce — 10 tbsp; 500 g prawns (peeled, deveined, and preferably butterflied or sliced lengthwise for faster "cooking"); 4 limes (juice — you'll need about ½–¾ cup); 1 avocado, chopped; 1 cucumber, chopped (or thinly sliced); Coriander (cilantro), chopped — a good handful; Maggi seasoning — to taste (for umami/savory depth); 10 corn tortillas + lard or tallow; Optional but recommended - Red onion (if you have any), extra lime wedges, salt

Aug 4, 2026

By Bracken Pearce

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Aguachile Mexican Prawn Tostadas with One Legged Chicken

Rated 5.0 stars by 1 users

Author:

Bracken Pearce

Servings

4

Prep Time

15 minutes

Cook Time

1 hour 30 minutes

Ingredients

Lane's One Legged Chicken Sauce — 10 tbsp
500 g prawns (peeled, deveined, and preferably butterflied or sliced lengthwise for faster "cooking")
4 limes (juice — you'll need about ½–¾ cup)
1 avocado, chopped
1 cucumber, chopped (or thinly sliced)
Coriander (cilantro), chopped — a good handful
Maggi seasoning — to taste (for umami/savory depth)
10 corn tortillas + lard or tallow
Optional but recommended -
Red onion (if you have any), extra lime wedges, salt

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Directions

Prep the prawns: Rinse the prawns well in cold water. Pat dry. Remove the vein if not already done. For best texture in aguachile, butterfly them (slice almost all the way through) or cut into thinner pieces so the lime acid works faster. Place in a non-reactive bowl (glass or stainless).
Make the aguachile marinade: Squeeze the 4 limes into a blender or bowl. Add 10 tbsp of Lane's One Legged Chicken Buffalo Sauce (this brings the heat, tang, and smokiness).
Marinate: Pour the marinade over the prawns. Stir to coat evenly. Cover and refrigerate for 15–30 minutes (no more than 45–60 min or the prawns can get too tough from the acid). They'll turn opaque/pinkish as they "cook."
Prep the tortillas (while marinating): Heat lard or tallow in a skillet over medium-high. Fry in batches until golden and crispy (1–2 minutes per side). Drain on paper towels and season lightly with salt.
Assemble and serve: Once prawns are ready, gently fold in most of the chopped cucumber and avocado plus coriander, add maggi seasoning.