Prawn tortilla cups with avocado, coriander and lime

1.Preheat oven to 160°C. Using a 4cm-round cookie cutter, cut four circles out of each tortilla. Brush circles with water and gently press into mini-muffin pans.

2.Bake tortillas for 10 minutes until golden, then cool on a wire biscuit rack.

3.Finely chop avocado and gently mix with lime juice and salt.

4.Divide avocado among the tortillas and add a small dollop of sour cream. Cover with a coriander leaf and top with a prawn. Sprinkle with a tiny drop of Tabasco sauce. Serve at once.