INGREDIENTS

For the prawns:

• 2 x 180g packs Dunnes Stores King Prawns
• Juice of 1 large orange
• Juice of 1 lime
• 1 tbsp olive oil
• 1 tbsp Dunnes Stores Cajun seasoning
• 1 garlic clove, crushed
• Sunflower oil, for frying
• 1 red pepper, cut into chunks

For the pineapple salsa:

• ¼ fresh pineapple, core removed and cut into 1cm thick segments
• Sunflower oil, for frying
• Juice of 1 lime
• 1 red chilli, finely chopped

For the dressing:

• 200ml Dunnes Stores sour cream
• 1 garlic clove, crushed
• Small handful fresh coriander, finely chopped

For the slaw:

• ½ head of Iceberg lettuce, finely shredded
• 2 spring onions, finely sliced

For the smashed avocado:

• 2 ripe avocado
• Juice 1 lime
• Small handful fresh coriander, finely chopped

To serve:

• 8-12 mini tortillas
• Lime wedges
• Salt
• Freshly ground black pepper

METHOD

1. Toss the prawns in a bowl with the orange and lime juice, oil, Cajun spice, garlic and salt and pepper and set aside.
2. Stir the sour cream, garlic and coriander together in a bowl and season to taste.
3. Smash the avocado flesh in a bowl with the lime juice. Stir in the coriander and season to taste.
4. Heat a pan (preferably cast iron) on a medium heat. Fry the peppers in oil for 3-4 minutes, stirring occasionally, until beginning to soften.
5. Heat another pan and fry the pineapple pieces in the oil for a few minutes each side until charred. Add the lime juice and chilli and cook for a further minute, turning. Remove and keep warm.
6. Add the prawns to the peppers (reserving the marinade for now) and fry for 2 minutes each side. Turn the heat up and allow them to char on each side for a further minute. Add the marinade and allow it to bubble down, coating the prawns and peppers. Keep warm.
7. Heat a griddle pan to high and toast the tortillas for a few minutes each side until well charred.
8. Meanwhile, place the iceberg lettuce in a bowl, drizzle over half of the sour cream and toss to evenly coat.
9. Serve all elements in sharing bowl style, for everyone to assemble themselves. To assemble, spread the avocado smash over a tortilla and pile some lettuce on. Arrange the prawns and peppers on top. Scatter some pineapple salsa over, dot with some remaining sour cream and squeeze over some extra lime.