Cooking Instructions

1. Preheat the oven to 220C / fan 200C / gas mark 7. Remove the thyme leaves from their stalks and roughly chop. Peel the squash and cut into 1cm-thick crescents, discarding the seeds. Place the squash on a baking tray, drizzle with 1 tbsp oil and toss with the paprika and thyme leaves. Season with sea salt and black pepper. Roast for 25 mins, until golden, turning halfway through.
2. Make the salsa; finely slice the onion. Finely chop or crush the garlic. Chop three-quarters of the coriander. Finely dice the chilli (remove the seeds for less heat). Halve the lime. Heat a saucepan with 1 tbsp oil on a medium heat and cook the onion for 5-7 mins, stirring occasionally, until softened. Add the chilli and three-quarters of the garlic, then fry for another 2 mins. Add 50ml water, then cook for a few minutes before removing from the heat and adding the pumpkin seeds and chopped coriander. Season with the juice from half the lime, sea salt and black pepper.
3. Heat a frying pan with 1 tbsp oil on a high heat. Add the prawns; season with sea salt and black pepper. Fry for 5-6 mins, turning halfway through, until deep golden pink all over. Transfer to a serving bowl, then add the spinach and remaining garlic to the pan. Let the spinach wilt, then remove the pan from the heat.
4. In a bowl, mix the remaining lime juice with the chipotle. Season with sea salt and black pepper. Add the spinach to a serving bowl. Drizzle the chipotle mix over the spinach.
5. Clean the pan, return to a high heat and add 3 tacos. Toast for 30 seconds per side, then remove and keep warm in a clean tea towel. Repeat with the remaining tacos. Serve with the salsa, prawns, spinach and squash. Garnish with the remaining coriander.