100ml olive oil
280g white cabbage, shredded
Pinch of salt
Pinch of pepper
2 corn, kernels sliced off cob
60g chipotle chillies, chopped
½ a bunch coriander leaves chopped
100g baby spinach
20 cherry tomatoes, halved
½ an avocado, cubed
Juice of half a lemon
Preheat the oven to 180C and toast tortillas in the oven for 10 minutes or until crispy.
Heat oil in a pan; add prawns and season with salt and pepper.
Cook for one minute on each side before adding the cabbage, corn kernels, tomatoes.
Sauté until cabbage is slightly wilted. Add coriander and chipotle chili, and sauté for a further two minutes. Remove from the heat and place in a large bowl along with the avocado, spinach and lemon juice.
Break crispy tortillas into pieces and toss together with the salad.