Mini prawn, salsa & guacamole tortillas

Name: Mini prawn, salsa & guacamole tortillas
Prep time: 15 min
Cook time: 3 min
Total time: 18 min
Yield: 12
Ingredients: 180 g raw extra large king prawns; 1 tsp Fajita seasoning; 25 g pack parsley, chopped; 28 g Cooks' Ingredients Coriander, chopped; 3 sprig/s Cooks' Ingredients Mint, leaves chopped; 3 tomatoes, deseeded and finely chopped; 4 Essential Salad Onions, thinly sliced; 1 Lime, juiced; 2 Waitrose 1 Perfectly Ripe Avocados; 1 tbsp mayonnaise; 1 Jalapeño, deseeded and finely chopped; 145 g Old El Paso Mini Stand N Stuff 12 Flour Soft Tortillas; 1 tbsp oil

These little stuffed shells are perfect for sharing as a nibble, starter or snack. They are packed with the fresh flavours of herbs, chilli and lime associated with Mexican cooking. For a vegetarian option, just omit the prawns.

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Serves12
CourseStarter
Prepare15 mins
Cook3 mins
Total time18 mins

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Ingredients

180g raw extra large king prawns
1 tsp Fajita seasoning
½ x 25g pack parsley, chopped
½ x 28g Cooks' Ingredients Coriander, chopped
3 sprig/s Cooks' Ingredients Mint, leaves chopped
3 tomatoes, deseeded and finely chopped
4 Essential Salad Onions, thinly sliced
1 Lime, juiced
2 Waitrose 1 Perfectly Ripe Avocados
1 tbsp mayonnaise
1 Jalapeño, deseeded and finely chopped
145g Old El Paso Mini Stand N Stuff 12 Flour Soft Tortillas
1 tbsp oil

Method

Mix the raw prawns with the fajita seasoning and set aside.
To make the salsa, mix all the herbs together, stir half into the tomatoes with the salad onions and half the lime juice, then season.
For the guacamole, roughly mash the avocado flesh with the mayonnaise, jalapeño and remaining lime juice. Stir in the rest of the herbs and season.
Heat the mini tortilla shells according to pack instructions. Meanwhile, warm the oil in a frying pan over a high heat, then fry the prawns for 2-3 minutes until cooked.
Divide the salsa, guacamole and prawns between the tortilla shells, and serve.