Citrussy prawns with baked tortillas

Name: Citrussy prawns with baked tortillas
Prep time: 20 min
Cook time: 15 min
Total time: 35 min
Yield: 2
Ingredients: 3 limes, juice; 220 g pack cooked Waitrose Extra Large King Prawns; 1 large tomato, deseeded and chopped; ½ red onion, finely sliced; 100 g cucumber, chopped; 4 small soft taco wraps (such as Gran Luchito); 1 tbsp Vegetable oil; 1 pinch cayenne pepper and/or ground cumin; ¼ x 25g pack coriander, leaves picked

The prawns used here are precooked and marinated in a Mexican-flavoured lime dressing for a low-fuss meal.

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Serves2
CourseMain meal
Prepare20 mins
Cook15 mins
Total time35 mins
Plusmarinating

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3 limes, juice
220g pack cooked Waitrose Extra Large King Prawns
1 large tomato, deseeded and chopped
½ red onion, finely sliced
100g cucumber, chopped
4 small soft taco wraps (such as Gran Luchito)
1 tbsp Vegetable oil
1 pinch cayenne pepper and/or ground cumin
¼ x 25g pack coriander, leaves picked

Put the juice of 2 ½ limes in a mixing bowl. Whisk in a little salt if you’d like to properly cure the prawns. Toss in the prawns, tomato, red onion and cucumber. Cover and put in the fridge to marinate for 1 hour (or up to 4 hours), tossing the mixture occasionally.
About 30 minutes before serving, preheat the oven to 180°C, gas mark 4, and line a large baking tray with baking parchment. Stack the taco wraps and cut them in half, then cut each half into 3 wedges to create lots of tortilla triangles.
Whisk the oil with the remaining juice of ½ lime and brush all over the triangles. Scatter in a single layer over the baking tray and bake for 7 minutes. Turn, sprinkle with a little salt and the cayenne and/or cumin, and bake for another 7 minutes, until golden. Set aside to cool for 5 minutes.
Toss the coriander through the prawns and divide between bowls. Serve straight away with the tortillas.