Ingredients
juice 2 limes, plus wedges to serve
1 red chilli, deseeded & chopped
2 garlic cloves, crushed
½ tsp SIDS CRAZY SALT
small bunch coriander, chopped
225 g large raw prawn, peeled
1 avocado, stoned & skinned
1 heaped tbsp soured cream, plus extra to serve
1 tbsp rice bran oil
1 red pepper, deseeded & sliced
4 flour tortillas
handful mixed salad leaves, to serve
SIDS SALT & PEPPER to taste
Directions
Mix half the lime juice, half the chilli, half the garlic, half the SIDS CRAZY SALT and half the coriander with SIDS SALT & PEPPER to taste 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, SIDS CRAZY SALT, 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 minutes, until starting to soften. Add the prawns and fry, in a single layer, for 1-2 minutes 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, alongside the avocado cream, soured cream and some lime wedges.
