Summer nachos with prawns

• bag of spicy or cool tortilla200g g

  chips

• coriandersmall bunch of

  roughly chopped

• lime↗1

  cut into wedges

• pot of soured cream↗142ml ml

  or reduced-fat crème frâiche

• tomatoes↗2-3

  cut into chunks

• spring onions↗3

  sliced

• bag of cooked prawns200g g

  defrosted and drained

• sliced jalapeño peppers

  from a jar (optional)

Step-by-step instructions

1. 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.