Summer nachos with prawns
- Preparation and cooking time
- Prep:
- No cook
- Easy
- Serves 2 (or share between 4 as a snack)
Ingredients
- 200g bag of spicy or cool tortilla chips
- small bunch of coriander, roughly chopped
- 1 lime, cut into wedges
- 142ml pot of soured cream or reduced-fat crème frâiche
- 2-3 tomatoes, cut into chunks
- 3 spring onions, sliced
- 200g bag of cooked prawns, defrosted and drained
- sliced jalapeño peppers from a jar (optional)
Method
- STEP 1
Spread the tortilla chips over a large plate. Stir most of the coriander through the soured cream or crème fraîche, squeeze in the juice of one lime quarter and season to taste. Spoon over the tortilla chips, then scatter over the rest of the ingredients and remaining coriander. Serve at once.
