Prawn & Avocado Quesadillas

Ingredients

• 250 g raw king prawns, peeled
• 4 large flour tortillas
• 100 g cherry tomatoes, quartered
• 1 tsp smoked paprika
• 0.5 tsp cumin
• 4 tbsp soured cream, to serve
• 1 tbsp olive oil
• 120 g grated mozzarella
• 1 ripe avocado, mashed
• 1 lime, juiced
• 1 jalapeño, finely sliced
• 15g coriander, chopped
• Quick pickled red onion, to serve

Method

1. Toss the prawns with the smoked paprika, cumin and a good pinch of salt until evenly coated.
2. Heat the olive oil in a frying pan over high heat. When it shimmers, add the prawns and cook for 2 minutes, turning once, until just pink and curled. Tip onto a plate.
3. Mash the avocado with the lime juice and a pinch of salt — keep it a little chunky for texture.
4. Wipe out the pan and set it over medium-high heat. Lay a tortilla in the dry pan, spread one half with avocado, then scatter over half the prawns, half the cherry tomatoes, half the jalapeño, half the cheese and a handful of coriander. Fold the tortilla over to enclose.
5. Cook for 2-3 minutes per side, pressing gently with a spatula, until the tortilla is deeply golden and blistered and the cheese is oozing at the edges. Slide onto a board and repeat with the remaining ingredients.
6. Slice each quesadilla into wedges and pile onto plates. Serve with soured cream for dipping, lime wedges for squeezing, a scatter of coriander and a pinch of chilli flakes.