Prawn tortilla cups with avocado, coriander and lime
2/11/2009
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Ingredients
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| 6 | Tortilla wraps |
| 1 | Avocado |
| 1 | Lime |
| 1 to taste | Salt |
| ¼ cup | Sour cream |
| ¼ cup | Coriander leaves |
| 24 | Cooked prawns |
| 1 to taste | Tabasco sauce |
Directions
- Preheat oven to 160 degC. Using a 4cm-round cookie cutter, cut four circles out of each tortilla. Brush circles with water and gently press into mini-muffin pans.
- Bake tortillas for 10 minutes until golden, then cool on a wire biscuit rack.
- Finely chop avocado and gently mix with lime juice and salt.
- Divide avocado among the tortillas and add a small dollop of sour cream. Cover with a coriander leaf and top with a cooked prawn, shell removed. Sprinkle with a tiny drop of Tabasco sauce. Serve at once.
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