Crispy Coconut Jumbo Prawn Tacos With Smashed Avocado

Boil half a kettle

Slice your green chilli[es] finely

Add a pinch of salt and sugar to a bowl with a splash of boiled water and stir everything together until dissolved

Once dissolved, add your cider vinegar and sliced green chilli and set aside to pickle – this is your quick-pickled chilli

Wash and chop your lettuce roughly, then pat it dry with kitchen paper

Dice your tomato[es] and chop your coconut flakes finely

Drain your jumbo prawns, then pat them dry with kitchen paper

Add a handful of flour to a bowl

Crack your egg[s] into a separate bowl and beat with a fork

Combine your panko breadcrumbs and chopped coconut flakes in another bowl – these are your coconut breadcrumbs

Coat the jumbo prawns in the flour, tap off any excess, then add into the beaten egg and finally press into the coconut breadcrumbs firmly to evenly coat all over – these are your breaded jumbo prawns

Heat a large, wide-based pan (preferably non-stick) with a very generous drizzle of vegetable oil (enough to cover the base of the pan) over a high heat

Once hot, add the breaded jumbo prawns and cook for 3-4 min on each side or until golden and cooked through – these are your crispy coconut jumbo prawns

Tip: Do the prawns in batches if you need to so you don't overcrowd the pan!

Whilst the prawns are cooking, add your tortillas to a plate and pop in the microwave for 20 secs on high or until warmed through

Cut your lime[s] into 1 wedge per person