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.