MEXICAN PLATTER

Serves 6 GUACAMOLE 3 SmartPoints per serving

250g avocado flesh, chopped 1 tbsp fresh coriander, chopped 2 tsp red onion, finely chopped 1 tsp lime juice

TOMATO & CHILLI SALSA 0 SmartPoints per serving

2 tomatoes, finely chopped 2 tsp red onion, finely chopped 1 tsp lime juice ½ garlic clove, crushed ¼ red chilli, finely chopped

BLACK BEAN SALAD 0 SmartPoints per serving

100g tinned black beans (drained and rinsed weight)

80g sweetcorn (drained and rinsed weight) 1 red pepper, finely chopped 1 carrot, grated 1 spring onion, trimmed and sliced 2 tsp lime juice ½ small garlic clove, crushed

CHILLI BEEF 1 SmartPoint per serving

1 tsp olive oil ½ tsp ground cumin ¼ tsp cayenne pepper ¼ tsp smoked paprika 220g lean sirloin steak, fat trimmed

SPICY GARLIC PRAWNS 1 SmartPoint per serving

3 tsp olive oil 1 garlic clove, finely chopped ½ tsp ground cumin Pinch chilli flakes 800g raw king prawns, peeled and deveined, tails left intact

2 tsp lime juice

TO SERVE 6 SmartPoints per serving

12 x 25g mini wholemeal tortillas 50g half-fat mature Cheddar cheese, grated

120ml reduced-fat soured cream

Iceberg lettuce, shredded TO MAKE the guacamole, coarsely mash the avocado with a fork in a small bowl. Stir in the coriander, onion and lime juice. Season and set aside. To make the salsa, put all the ingredients in a small bowl, season to taste and stir to combine. Set aside. To make the black bean salad, combine all the ingredients in a bowl and season. Set aside. To make the chilli beef, combine the oil and spices in a small bowl, then rub all over the steak. Heat a large non-stick frying pan over a medium heat and sear the steak for 1-2 minutes on each side for rare, or until cooked to your liking. Transfer to a plate, cover with kitchen foil and set aside to rest for 5 minutes before slicing. Meanwhile, to prepare the prawns, add half the oil to the frying pan and heat over a medium-high heat. Add half the garlic, cumin and chilli flakes. Cook, stirring, for 10 seconds. Add half the prawns and cook, tossing occasionally, for 3 minutes or until the prawns are golden and cooked through. Transfer to a plate and cover with kitchen foil. Repeat with the remaining ingredients. Toss in the lime juice just before serving. Warm the tortillas to pack instructions and arrange on a large serving platter with the prepared dishes, cheese, soured cream and lettuce.