Prawn, sweetcorn, mango and guacamole tacos

Serves 4

Ingredients For the guacamole

2 avocados 1 tomato, chopped into

small, even-sized pieces 1 small, finely diced red

onion Juice of 1 lime

2 cobs corn Sea salt 1 peeled and diced mango 400g prawns 1tbspn sumac 8 flatbreads or soft tortillas Half a shredded iceberg

lettuce 40g jalapeños 100ml sour cream A handful coriander leaves 1 lime

Method

To make the guacamole, halve the avocados and scoop out the flesh, keeping one of the stones aside. Roughly chop the avocado and add to a large bowl with the tomato, red onion, lime juice and seasoning. Use a whisk to mix the ingredients together so they’re gently mashed, but not too broken up. Add the avocado stone to the bowl to prevent the guacamole from browning, cover it with clingfilm and refrigerate until ready to serve.

Remove the husks from the corn cobs, then rub with olive oil and a little sea salt. Barbecue the corn for about 10 minutes, turning regularly. Once cooked and lightly charred, remove the kernels with a sharp knife and, together in a bowl with the mango, drizzle with a little olive oil and add seasoning. Set aside until ready to assemble your tacos.

Lightly sprinkle the prawns with the sumac, arrange them on skewers and barbecue them for about five minutes. Keep warm until ready to serve.

Warm the flatbreads on the barbecue. Top each one with a spoonful of guacamole, some lettuce, a generous spoonful of sweetcorn and mango, a few prawns, a scattering of jalapeños, a dollop of sour cream, coriander leaves and, finally, a squeeze of lime. Fold the tacos over and devour immediately, but be warned—they can be very messy!