4 flour tortillas and a good handful mixed salad leaves, to serve
Mix half the lime juice, half the chilli,
half the garlic and half the coriander
with some seasoning in a shallow
dish. Add the prawns and mix to coat
them all. Leave to marinate while you
prepare the avocado.
Roughly chop the avocado and pop
it in a small food processor with the
remaining lime juice, chilli, garlic, the
soured cream and some seasoning.
Whiz until smooth, then stir in the
remaining coriander. (You could also use
a stick blender for this.)
Heat the oil in a frying pan and
cook the pepper for a few mins, until
starting to soften. Add the prawns and
fry, in a single layer, for 1-2 mins each
side – you will know they are cooked
when they turn pink and feel firm to
the touch. Serve in warm tortillas with
salad leaves, if you like, alongside the
avocado cream, soured cream and
some lime wedges.