Green Chilli Verde Prawn & Avocado Salsa Tostadas

Preheat the oven to 220°C/ 200°C (fan)/ gas 7

Add your tortillas to a baking paper-lined baking tray (or two!) with a generous drizzle of olive oil, rub the oil all over the tortillas so they are coated and season with a small pinch of salt

Put the tray[s] in the oven for an initial 6 min or until slightly golden and crisp on one side

While the tortillas are cooking, chop your green chilli[es] in half

Roll your lime[s] with your hand on a hard surface (to release more juice) and cut in half

Add a knob of butter to a heatproof bowl and put it in the microwave for 30 sec or until melted

Once melted, add the melted butter (reserve the bowl!) to a food processor with most of your coriander (save some for a garnish!), the juice of half the lime and half the chopped chilli (can't handle the heat? Go easy!)

Add your mayo, a drizzle of olive oil and a generous pinch of salt and pepper and blitz until smooth – this is your green chilli verde sauce

Once the tortillas have had an initial 6 min, remove the tray[s] from the oven and turn the tortillas over, then drizzle over a little more olive oil

Return the tray to the oven for a final 3-4 min or until golden and crisp

Chop your cooked prawns roughly

Combine the green chilli verde sauce with the cooked prawns in the reserved bowl – these are your green chilli verde prawns

Cut your avocado[s] in half lengthways, around the stone

Remove the stone[s] using a spoon, then scoop out the avocado flesh and dice finely

Chop your tomato[es] finely

Once the tortillas are ready, remove the tray[s] from the oven and set the tortillas aside to cool slightly – these are your tostadas

Combine the diced tomato and avocado with a little drizzle of olive oil and a generous pinch of salt and pepper – this is your avocado salsa

Finely slice the remaining chilli

Cut the remaining lime into 1 wedge per person