Mini prawn tortillas with smashed avocado and salsa

Serves: 24 (makes 24 canapes)

Time to make: 30 mins , plus 30 mins marinating

Ingredients

2 tablespoons chopped coriandercilantroX, plus 1 tablespoon extra
1 teaspoon cumin
pinch chilli flakes
1 tablespoon lime juice, plus
1 teaspoon extra
1 clove garlic, crushed
2 teaspoons olive oil
12 large prawns, peeled, deveined
4 wholegrain tortillas
olive spray oil
1 large tomato, deseeded, diced
2 spring onions, thinly sliced
½ medium ripe avocado, peeled, flesh mashed
freshly ground black pepper

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Instructions

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1 Combine coriander, cumin, chilli flakes, lime juice, garlic and olive oil in a medium glass or ceramic dish. Add prawns and stir to coat. Cover and set aside to marinate in fridge for 30 minutes.

2 Meanwhile, heat oven to 180°C. Line a large baking tray with baking paper. Cut tortillas into 12 small rounds using a cookie cutter. Place tortilla rounds on prepared tray and spray lightly with olive oil. Bake for 6-7 minutes, turning halfway through cooking time, until golden and crisp. Set aside to cool.

3 Place tomato, shallots, extra coriander and lime juice in small bowl. Stir to combine and season with pepper.

4 Set a large chargrill pan over a high heat. Drain prawns of excess marinade and grill for 1-2 minutes each side, or until lightly charred and just cooked through.

5 Spread half a teaspoon of avocado on each tortilla round. Top with a grilled prawn and spoon salsa on top. Serve immediately.

Variations

Make it gluten free: Use gluten-free tortillas or wraps and check cumin is gluten free.

Nutrition Info (per serve)

Calories 46 cal

Kilojoules 190 kJ

Protein 3 g

Total fat 2 g

Saturated fat 1 g

Carbohydrates 5 g

Sugar 1 g

Dietary fibre 1 g

Sodium 60 mg

Calcium 20 mg

Iron 0.5 mg

Note: This nutrition analysis is a guide only. Nutrition composition will vary depending on the exact ingredients used. See our guides on your optimal daily nutrition intake, and supermarket shopping.