A delicious Mexican treat with a Rachel Allen twist


  • 4 large wheat or corn tortillas, each cut into 8 wedges
  • 3 tblsp olive oil, plus extra for drizzling
  • sea salt and freshly ground black pepper
  • 500 g (1lb 2oz) raw langoustines/dublin bay prawns in their shells, or about 400g (14oz) raw peeled langoustines/dublin bay prawns
  • 3 large cloves of garlic, peeled and finely chopped
  • 1–2 fresh red chilli peppers, deseeded (optional) and finely chopped

For the guacamole:

  • 2 ripe avocados, peeled, stones removed and flesh mashed
  • 2 tblsp chopped coriander
  • 1 large clove of garlic, peeled and crushed or finely grated
  • 1/2 fresh red chilli pepper, deseeded (optional) and finely chopped
  • 2 tblsp lime or lemon juice
  • 2 tblsp olive oil

For the tomato salsa:

  • 200 g (7oz) cherry tomatoes, quartered, or good-quality large ripe tomatoes, cut into roughly 1cm (1/2in) chunks
  • 1/2 red onion, peeled and finely chopped
  • 1/4–1/2 cucumber, finely chopped
  • good squeeze of lime or lemon juice
  • 2 tblsp chopped coriander

To serve:

  • 2 tblsp chopped coriander
  • lime wedges
  • sour cream


  1. Preheat the oven to 220°C (475°F), Gas mark 7.
  2. Lay out the tortilla wedges in single layers on baking sheets, drizzle with olive oil, sprinkle with salt and heat in the oven for 5–7 minutes or until light golden. Remove from the oven and set aside.
  3. Meanwhile, mix together all the ingredients for the guacamole in a bowl, seasoning with salt and pepper to taste.
  4. In a separate bowl, mix together all the ingredients for the tomato salsa, seasoning with salt and pepper.
  5. Next cook the langoustines/prawns. Place a large frying pan or wok on a high heat. When the pan is hot, add the 3 tablespoons of olive oil. If you're using peeled langoustines, add the garlic and chilli first, stir-fry for 30–60 seconds or until the garlic is very lightly golden, then add the langoustines and a pinch of salt. Toss over the high heat for 1–2 minutes or until the langoustines are opaque and cooked all the way through. Tip into a wide serving bowl and scatter with the chopped coriander.
  6. If using langoustines/prawns in their shells, put these in the pan after adding the oil and stir-fry for 3–4 minutes or until the shells turn lightly golden, then add the garlic, chilli and a pinch of salt. Stir-fry until the prawns are cooked through (taste one to see) and the garlic is golden. Tip into the serving dish and scatter over the coriander.
  7. Put the guacamole, salsa and tortilla wedges in the centre of the table with the hot prawns, lime wedges and a bowl of sour cream, then dig in and enjoy!