Prawn Fajitas with Avocado Cream

In a shallow bowl, combine half the lime juice, half the chilli, half the garlic and half the coriander with a pinch of salt and pepper. Add the prawns and toss to coat. Set aside to marinate while you make the avocado cream.

Roughly chop the avocado and place in a blender or food processor with the remaining lime juice, chilli, garlic and the soured cream. Blitz until smooth, then stir in the remaining coriander. Season to taste.

Heat the oil in a large frying pan over a medium-high heat. Cook the pepper for 2–3 minutes until just starting to soften. Add the prawns in a single layer and fry for 1–2 minutes per side until they turn pink and feel firm — do not overcook.

Warm the tortillas in a dry pan or microwave. Serve the prawns and pepper in the warm tortillas with salad leaves alongside the avocado cream, extra soured cream and lime wedges.