Cooking Instructions

1. Preheat the oven to 240C / fan 220C / gas mark 9. Drain the corn, pat dry with paper towel, then place half on a lined baking tray. Season with a pinch of sea salt and black pepper. Drizzle with 1 tsp oil, then roast for 15-20 mins, until starting to char.
2. Make the guac; mash the avocados and place in a medium 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 onions. Finely chop or grate the garlic. Finely dice the chilli (remove the seeds for less heat). Heat a large frying pan 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, then fry for another 2 mins. Transfer the caramelised onions to a medium bowl and stir in the remaining coriander, juice from half a lime and season to taste.
4. 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 the remaining tacos (3 per person).
5. While the tacos are cooking, wipe the onion pan clean and reheat with 2 tsp oil. Once hot, add the prawns and cook for 3-4 mins until starting to colour, then add the ancho spice and honey. 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, loaded with guac, lettuce, prawns and salsa. Serve the corn on the side. Garnish with the remaining lime, cut into wedges.