Spicy prawn and guacamole cones

Method:

Preheat the oven to 190˚C/170˚C fan/gas mark 5.
Microwave the tortillas on high for 20 seconds to make them more pliable.
Carefully roll each tortilla half into a cone shape, ensuring the hole in the bottom isn't too big. Fold the excess on the inside and press to bond together. Use a toothpick to secure the tortilla together. Place each cone upside down in a cup of a mini muffin tin. Brush olive oil very lightly on the outside of each cone.
Bake the cones for 12-15 minutes until crispy enough to hold their shape. Remove from the oven and allow to cool.
In a food processor, combine the chilli, lime zest, spring onions, tomato and half of the coriander. Whizz into a coarse marinade.
Place the prawns in a bowl and spoon over the marinade. Allow the prawns to marinate for 30 minutes.
Heat some oil in a large pan over a medium-high heat and cook the prawns for 3-4 minutes per side until pink and cooked through. Remove from the pan and cool.
Fill each cone with about one teaspoon of guacamole and a few of the prawns, then top each with some of the reserved coriander leaves. Serve the prawn and guacamole cones at room temperature.

By easyFood