Mexican flavours of lime, garlic, chilli and coriander infuse these tasty tortilla wraps served with creamy guacamole
Prep:10 mins
Serves 2
juice 2 lime, plus wedges to serve1 red chilli, deseeded and chopped2 garlic cloves, crushedsmall bunch coriander, chopped225g large raw peeled prawn1 avocado, stoned and skinned1 heaped tbsp soured cream, plus extra to serve1 tbsp olive oil1 red pepper, deseeded and sliced4 flour tortillas and a good handful mixed salad leaves, to serve
STEP 1Mix 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.STEP 2Roughly 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.)STEP 3Heat 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.
