Mexican Style Spiced Honey Prawn Tacos

While the chips cook, halve peel and thinly slice the onion. Peel and grate the garlic (or use a garlic press). 

Quarter the baby plum tomatoes. Trim the baby gem, halve lengthways, then thinly slice.

In a large bowl, add the red wine vinegar, sugar and olive oil for the dressing (see pantry for both amounts). Season with salt and pepper and mix together. 

Mix in the tomatoes and set aside.

Heat a drizzle of oil in a medium saucepan on medium heat.

Once hot, add the onion and season with salt and pepper. Fry, stirring occasionally, until golden and softened, 8-10 mins. 

Meanwhile, put the sriracha in a small bowl and add the mayo (see pantry). Mix together and set aside.

Drain the prawns. Once the onion is golden, add the prawns to the pan. Season with salt and pepper and stir-fry for 4-5 mins.

Add the garlic, Mexican style spice mix and honey. Stir together and cook for 1 min. TIP: If your honey has hardened, put the sachet in a bowl of hot water for 1 min to loosen.

Once cooked, remove the pan from the heat. IMPORTANT: Wash your hands and equipment after handling raw prawns. They're cooked when pink on the outside and opaque in the middle. 

Once everything's nearly ready, pop the tortillas 2 per person into the oven to warm through, 1-2 mins.  

Add the baby gem lettuce to the tomato bowl and toss to coat in the dressing.