Prawn, Corn and Chorizo Tray-Bake-Tacos-

telegraph.co.uk

Sally Whittaker

400g cooking chorizo, roughly cut into 1 to 2cm dice

3 shallots, quartered

400g cherry tomatoes, halved

2 tsp coriander seeds

2 tsp cumin seeds

2 tsp sweet smoked paprika

½ tsp black peppercorns

½ tsp flaky sea salt

2 corn cobs, kernels sliced off, or 250 to 300g frozen or canned sweetcorn

360g raw shelled king prawns

2 garlic cloves, crushed

1 tbsp olive oil

1 lime

300g roasted red peppers from a jar

100ml white wine

1 tsp golden caster sugar

subheading: To serve:

200g Greek-style natural yogurt

finely grated zest and juice of 1 lime, plus 1 lime cut into wedges

1 avocado

12 to 16 corn tortillas

1 small mild chilli, finely sliced

10g coriander, leaves picked

Directions at telegraph.co.uk

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