Tiger prawn, avocado and harissa mayo tacos

Ingredients

• 32 raw tiger prawns, peeled
• 3 garlic cloves, crushed
• 1½ tbsp harissa
• 8 large corn or flour tortillas
• Vegetable oil, for frying
• 100g mayonnaise
• 1 little gem lettuce
• 1 avocado, thinly sliced
• Small handful coriander leaves
• 1 lime, cut into wedges, to serve

Method

1. Put the prawns into a bowl with the garlic and 1 tbsp harissa; season and set aside. Cut triangles (about 7cm diameter) or discs (with a 9cm cookie cutter or by cutting around an upturned mug) out of the tortillas. (The remaining tortilla pieces can be fried and seasoned to make tortilla chips).

2. Pour vegetable oil into a medium pan until it comes 1cm up the sides, and set over a medium heat. Once hot, add 3 or 4 cut tortillas at a time and fry for about 1 minute, turning over halfway through, until lightly golden. Remove and put on a piece of kitchen paper to drain, then immediately transfer to a wire rack, sprinkle with a little salt and allow to cool and crisp up. Repeat with the remaining triangles or discs.

3. Clean out the pan with kitchen paper and return to the heat. Add the prawns; stir-fry for 2-3 minutes until just cooked through. Set aside. Mix the remaining ½ tbsp harissa with the mayonnaise. To serve, place a small leaf of little gem lettuce on top of each of the tortillas. Dollop on some harissa mayo, put a slice of avocado and 2 prawns on top, then sprinkle over some coriander leaves. Serve with the lime wedges alongside to squeeze over.

Recipe and image courtesy of Waitrose & Partners

Visit our Canapés & Party Food section for more bite-sized recipes, including savoury choux buns with a cream cheese filling and hot smoked salmon blinis