Ingredient:
2 tbsp sunflower oil
2 onions, chopped
3 garlic cloves, crushed
1 green pepper, halved, deseeded, and diced
1 tbsp paprika
2 tsp mild chilli powder
½ tsp ground cumin
4 ripe firm tomatoes, chopped
500 g (1 lb) cooked peeled prawns
2 tbsp chopped fresh coriander
Salt and black pepper
12 taco shells
1 round lettuce, shredded
Sliced pickled chillies, large cooked peeled prawns, and coriander leaves, to garnish

Method:
Heat the oil in a large frying pan, add the onions, and cook gently, stirring occasionally, for 3-5 minutes until softened but not coloured. Add the garlic and diced green pepper, and cook, stirring occasionally, for 3 minutes or until the pepper is soft.

Stir in the paprika, chilli powder, and cumin, and cook, stirring, for 1 minute. Add the tomatoes and cook for 3-5 minutes until soft.

Lower the heat and stir in the prawns and chopped coriander, and season with salt and pepper.

Meanwhile, heat the taco shells in a preheated oven at 180C (160c fan, Gas 4) for 3 minutes or according to packet instructions.

Spoon the prawn mixture into the taco shells, top with the shredded lettuce, and garnish with chillies, prawns, and coriander. Serve at once.