1 tsp chilli powder
1 tsp salt
450 g prawns, peeled and deveined
0 Wooden skewers, soaked in water for 30 minutes
2 limes, cut into wedges
1 onion, quartered
1 jalapeño pepper, deseeded and finely chopped
1 garlic clove, crushed
200 g tomatoes, chopped
1 avocado, cut into chunks
1.5 tsp salt
1 handful of fresh coriander leaves, chopped, plus extra to serve
1 Place the onion, jalapeno and garlic in a food processor and whizz until almost smooth. Add the tomatoes, avocado and salt and pulse until chunky. Transfer to a bowl and stir in the coriander.
2 Heat a barbecue to a medium-high heat and toss the prawns with the oil, chilli powder and salt. Thread onto skewers and cook for 1-2 minutes per side.
3 Add the tortillas to the barbecue for 20 seconds per side. Spoon some of the avocado sauce on each tortilla, top with some prawns, chopped coriander and a squeeze of lime.