Cajun Spiced Prawn Taco Bowl

Heat a drizzle of oil in a saucepan over medium heat. Once hot, add half the spring onion, half the garlic, half the cajun spice and cook, stirring, for 1 min. Pour the water for the rice (see ingredients for amount) into the saucepan and bring to the boil. When boiling, add the stock powder, stir in the rice, lower the heat to medium and pop a lid on the pan. Leave to cook for 10 mins, then remove the pan from the heat (still covered) and leave to the side for another 10 mins or until ready to serve (the rice will continue to cook in its own steam).

Meanwhile, place a cereal bowl upside down on your chopping board. Prick your tortillas all over with a fork. Shape one of your tortillas around the outside of the bowl (to make your taco bowl shape!). Use a sheet of foil to mould round the tortilla (and also take the shape of the bowl), press firmly down around the shape of the bowl folding up the excess foil around the outside of the bowl. Lift the foil wrapped tortilla off of the bowl and place right side up on a baking tray. Repeat for the other tortillas (2 per person). Bake in your oven until browned and crispy, 6-8 mins. Once cooked, remove from the oven and set aside.

While the taco bowls cook, pop the soured cream into a bowl with half the lime zest, a squeeze of lime juice and a splash of water to loosen slightly (you want to be able to drizzle it.) Season with salt and pepper and set aside. Slice lengthways into the avocado. Once you reach the stone turn the avocado around to cut it in half. Twist each half and pull it apart. Remove the stone then scoop out the flesh onto a board and thinly slice.

When the rice is about 5 mins from being ready, heat a drizzle of oil in a frying pan on medium high heat. Once hot, add the prawns and stir fry until almost cooked, 3 mins. Season with salt and pepper then add the remaining garlic and remaining cajun spice and cook for a further 1 min. IMPORTANT: The prawns are cooked when pink on the outside and opaque in the middle. Remove from the heat. Once the rice is cooked, carefully fluff it up with a fork and stir through the remaining lime zest and the coriander.