Cooking Instructions

1. Preheat the oven to 240C / fan 220C / gas mark 9. Drain the corn, pat dry with paper towel, then place half the corn on a lined baking tray. Season with a pinch of sea salt and black pepper. Drizzle with 1 tsp oil, then cook for 15-20 mins, until starting to char.
2. Make the guacamole; mash with avocado and place in a small bowl. Dice the tomatoes. Finely chop the coriander. Halve the limes. Add the tomatoes to the bowl, along with half the coriander, juice from half a lime and a pinch of sea salt. Mix to combine.
3. Make the salsa; finely slice the onion. Finely chop or grate the garlic. Finely dice the chilli (remove the seeds for less heat). Heat a large frying with 2 tsp oil on medium heat. Once hot, add the onions and cook for 6-8 mins, stirring occasionally, until softened and starting to brown. Add a splash of water if they start to burn. Add the garlic and half the chilli, and fry for another 2 mins. Transfer the caramelised onions to a medium bowl, stir in the remaining coriander, juice from half a lime and season to taste.
4. Meanwhile, heat a large frying pan on a high heat. Once hot, add 3 tacos to the pan and cook for 30 seconds per side. Remove and keep warm in a clean tea towel. Repeat with 3 more tacos.
5. While the tacos are cooking, wipe the onion pan clean and reheat with 2 tsp oil. Once the pan is hot, add the prawns and cook for 3-4 mins, until starting to colour. Then add the honey and half the ancho spice. Cook for another 1-2 mins, until pink and cooked through. Check your prawns are cooked through; they should be opaque, firm and steaming hot. Cook for longer if necessary.
6. Thinly slice the lettuce. Once the charred corn is ready, mix with the remaining corn, chilli, juice from half a lime and 2 tsp olive oil. Serve the tacos on plates (3 per person), loaded with guac, lettuce, prawns and salsa. Serve the corn on the side. Garnish with the remaining lime, cut into wedges.