Tajin shrimp fajita salad

Method

• step 1

  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.

• step 2

  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.

• step 3

  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.

• step 4

  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.