King Prawn & Avocado Coriander Tacos With Chipotle Mussels

Preheat the oven to 220°C/ 200°C (fan)/ gas 7, then dice your red onion[s] very finely and peel and finely chop (or grate) your garlic

Cut your potatoes (skins on) into fries, then add to a baking paper-lined baking tray with a drizzle of vegetable oil and a pinch of salt and pepper

Give everything a good mix up and put the tray in the oven for 25-30 min or until golden and crisp

While the fries are cooking, slice your green chilli[es] finely and cut your lime[s] into wedges

Chop half the coriander roughly, leave the rest whole

Dice your tomato[es] finely

Cut your avocado[s] in half lengthways, around the stone, remove the stone[s] using a spoon, then scoop out the avocado flesh and slice finely lengthways

Add the sliced chilli (can't handle the heat? Go easy!) and diced tomato to a small bowl with drizzle of olive oil

Season with a pinch of salt and sugar and squeeze the juice of half the lime over the top, then set aside – this is your pico de gallo

Heat a large, wide-based pan (preferably non-stick) with a drizzle of vegetable oil over a medium-high heat

Once hot, add the sweetcorn (no need to drain!) with a pinch of salt and cook for 6-7 min or until slightly charred, then transfer the charred corn to a small bowl and reserve the pan

Combine the charred corn with half the crème fraîche and crumble in half the feta (you'll the rest later!)

Season with a pinch of salt and a crack of black pepper – this is your creamed corn

Heat a pot (with a matching lid) over a medium-high heat with a small knob of butter

Once melted, add 3/4 of your diced red onion and cook for 3-4 min or until beginning to soften

Once slightly softened, add the chipotle paste (not a fan of spice? Just add a little!) and cook for 2-3 min further – this is your chipotle onion

When the chips are almost ready, add your mussels and any juices to the pot and bring to the boil over high heat

Once boiling, cover with a lid and cook for 5-6 min or until the mussels are cooked through

Once cooked, stir through the remaining crème fraîche – these are your chipotle mussels

Tip: Cooking for 3 or more? Use 2 pots!

Tip: Discard any mussels which shells have not opened!

Meanwhile, return the reserved pan to a medium-high heat with a drizzle of vegetable oil

Once hot, drain then add your king prawns and chopped garlic and cook for 4-5 min or until cooked through – these are your garlicky prawns

Add your tortillas to a plate and pop in the microwave for 20 secs on high or until warmed