750 g. Cold-water prawns, cooked and peeled
200 g fresh baby spinach leaves
3 bell peppers
150 ml. aioli
Salt and pepper to taste
Marinate the prawns with juice and a little zest from 1 lime, season to taste with salt and pepper and put it in the fridge to marinate for half an hour.
Cut the avocado in to halves, remove the stone and slice it. Cut the bell pepper into smaller pieces and finely dice the chili pepper.
Mix the chili with the aioli and spread it on half of the tortilla. Add the baby spinach leaves on top together with the bell peppers and slices of avocado. Drain the prawns for excess liquid and place them on top of the tortilla.