Lime chilli prawn tacos

If you’re in need of a quick and healthy family dinner, look no further than these Mexican-inspired tacos. Either assemble before serving, or place some of toppings in separate bowls for a build-you-own experience.

1. Tip the prawns into a bowl. Add the zest and juice of 1 lime then half the oil, ground cumin, ground coriander and chopped chilli. Season with salt and black pepper then mix really well until coated.  
2. If you have time, cover and place in the fridge to marinated for 1 hour.  
3. Meanwhile, tip the quinoa into a small saucepan, add 120ml water and stir well. Bring to the boil, then cover with a lid and simmer for 20 minutes until the water has been absorbed and the quinoa tender. Remove the lid and stir through with a fork.  
4. Pour the rest of the olive oil into a large bowl. Add the remaining lime zest and juice, ground coriander and cumin and chillies and stir really well.  
5. Add the cooked quinoa, black beans, sweetcorn, avocado, red onion and coriander. Season with salt and black pepper and toss to combine. Set aside until ready to serve. 
6. Heat a frying pan until hot. Add the prawns and fry, stirring occasionally, for 3-4 minutes until golden and cooked through.  
7. Heat a separate frying pan and add the tortillas, one at a time, dry frying for 30-45 seconds on each side until just charred.  
8. Divide between serving plates. Spread a spoonful of sour cream over the taco, pile the quinoa mixture on top, then finish with the prawns and a sprig of coriander. Serve straight away.