Vegetarian recipe ideas
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Put 2½ tsp of Tajín, the garlic and 1 tbsp of oil in a bowl with a good pinch of salt, and mix, then add the prawns, coating all over with the marinade. Leave to marinate.
To make the dressing, whizz together the soured cream, lime juice, lime zest, coriander, a pinch of salt and a pinch of sugar in a blender.
Heat the oven to 220C/200C fan/gas 7. Cut the tortillas into 2cm strips, then toss with 1 tsp of oil and 1 tsp of Tajín until coated. Scatter over a baking sheet and bake for 6-7 mins or until they just start to crisp up but not burn. Remove from the oven.
Next, fry the red onions in a large frying pan with 1 tsp of oil for 5-6 mins or until they brown, then add the peppers and cook for another 5-6 mins until soft. Leave to cool slightly. Make a bed of lettuce on a large serving plate or metal tray, then spoon the peppers and onions over the lettuce. In the same frying pan, add 1 tsp of oil and fry the marinated prawns for 4 mins or until cooked through. Spoon the cooked prawns over the lettuce and peppers, scatter over the sweetcorn, avocado and crispy baked tortilla strips. Drizzle over the coriander-lime dressing. Sprinkle over a little more Tajín to finish.