Chipotle Prawn Tray Bake with Peppers

Preheat the oven to 220°C / Gas Mark 7. Spread the peppers, onions and sweetcorn across a large baking tray, drizzle with olive oil and toss with the cumin and smoked paprika.

Roast for 8 minutes until the vegetables begin to char at the edges.

Toss the prawns with the chipotle paste and half the lime juice, then scatter over the vegetables.

Return to the oven for 5–6 minutes until the prawns are pink and cooked through.

Stir the remaining lime juice into the soured cream to make a quick crema, scatter with fresh coriander and serve with warm tortillas.