Spiced King Prawn Tacos with Pineapple & Avocado Salsa

Meanwhile, 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 the flesh out into a onto a board. Chop into small chunks. Quarter the baby plum tomatoes. Remove the pineapple from the tin (keep the tin and juice for later) and cut into small chunks. Zest and halve the lime. Peel and grate the garlic (or use a garlic press).

Roughly chop the coriander (stalks and all). Pop the olive oil (see ingredients for amount) into a medium bowl. Add a squeeze of lime juice and season to taste with salt and pepper, adding more lime juice if needed. Add the tomatoes, pineapple chunks and avocado along with half the coriander. Mix together and set aside.

Pop the soured cream in a small bowl and add the lime zest. Season with salt and pepper and mix together.

When your wedges have 5 mins remaining, heat a drizzle of oil in a medium frying pan on medium-high heat. Once hot, add the prawns along with the garlic and Cajun blackening. Season with salt and pepper and cook for 2 mins. Then add 1/2 tbsp pineapple juice per person and stir-fry until the prawns are cooked through, 1-2 more mins. Once cooked, remove the pan from the heat. IMPORTANT: Wash your hands and equipment after handling raw prawns. The prawns are cooked when pink on the outside and opaque in the middle.