Well hey there summer! Time for long nights sharing food with friends in the evening sun – and these are just perfect for that. The fresh prawns, creamy avocado and sweet corn are amped up with a little chilli and lime to make for a super tasty snack or starter. As a bonus they’re super easy to make too.
This is my own take on a favourite starter we ate a lot last summer, I’ve tried to make it a little healthier in this version. You can serve these on mini tortillas as I have or just use some good quality round corn chips. Best eaten soon after making so the avocado doesn’t make the tortilla soggy!
20 mini tortillas
20 prawns, boiled and shelled (Waste less tip: keep the shells and use them to make a prawn stock, amazing in prawn and pea risotto)
1 handful baby rocket
1/2 cup coriander
1/2 cup cooked corn kernels
1 long red chilli, finely diced
3 Tbs spring onions or chives, finely chopped
salt and pepper
Toast the corn kernels in a hot pan for a minute or so until they start to charr a little. Mash the avocado with a 1/4 cup finely chopped coriander, salt, pepper and the juice of 1/2 a lime.
Put a dollop of avocado on each tortilla, top with a little rocket, a prawn, some corn, chilli, chives and coriander. Finish with a squeeze of lime and some salt and pepper. Enjoy.