Spread the tortillas out on a large baking tray and drizzle with a little oil and a sprinkle of salt and pepper. Set aside - we will bake them later. Trim the root from the baby gem lettuce then halve lengthways. Thinly slice widthways. Coarsely grate the carrot (no need to peel). Roughly chop the vine tomato.

Put the prawns in a mixing bowl with the Mexican spice and a pinch of salt and pepper, toss to coat and set aside. Pop the tomato in a large bowl along with the balsamic vinegar and a pinch of salt and pepper, mix to combine. Add the lettuce and carrot to another large bowl and mix to combine with a pinch of salt and pepper.

Bake the prepared tortillas on the top shelf of the oven until browned and crispy, 3-4 mins. Do this in batches if necessary. TIP: Keep an eye on them to avoid burning!

Meanwhile, heat a drizzle of oil in a frying pan on medium-high heat and once hot, add the prawns. Fry until golden and cooked through, 4-5 mins. iIMPORTANT: The prawns are cooked when pink on the outside and opaque in the middle.

Lay the tostadas out on a board. Pile up with gem lettuce and carrot salad, balsamic tomatoes and prawns.

Take the board to the table and crack on! Enjoy!