Summer Nachos with Prawns

Ingredients

Contains: milk, wheat, shellfish (auto-detected from the ingredients and method; we can miss things, so check labels)

• 200g bag of spicy or cool tortillas chips
• small bunch of coriander, roughly chopped
• 1 lime, cut into wedges
• 142ml pot of soured cream or reduced-fat crème frâiche
• 2-3 tomatoes, cut into chunks
• 3 spring onions, sliced
• 200g bag of cooked prawns, defrosted and drained
• sliced jalapeño peppers from a jar (optional)

Directions

Method written by CompKitchen from the ingredient list. Not the original author's method, not kitchen-tested.

1. Drain the defrosted prawns well and pat them dry with kitchen paper.

2. Chop the tomatoes into chunks, slice the spring onions, and roughly chop the coriander.

3. Spread the tortilla chips on a large serving plate or board.

4. Scatter the tomato chunks, spring onions and prawns over the chips.

5. Spoon the soured cream or crème fraîche over the top in dollops.

6. Add the sliced jalapeños from the jar over the top, if using.

7. Scatter the chopped coriander over everything and serve with the lime wedges to squeeze over.