Traybake Prawn and Pepper Fajitas

Preheat your oven to 220°C/200°C fan/gas mark 7.

Chop the potatoes into 2cm wide wedges (no need to peel).

Pop the wedges onto a large baking tray. Drizzle with oil, season with salt and pepper, then toss to coat. Spread out in a single layer. TIP: Use two baking trays if necessary.

When the oven is hot, roast on the middle shelf until golden, 30-40 mins. Turn halfway through.

Meanwhile, halve the bell pepper and discard the core and seeds. Slice into thin strips.

Halve and peel the red onion, then cut each half into roughly 3cm wedges.

Meanwhile, drain the prawns.

Put the prawns, sliced pepper and onion onto a baking tray. Drizzle with oil and sprinkle over the Mexican style spice mix. Season with salt and pepper, then toss to coat. 

When the wedges are halfway through cooking, roast the prawns and veg on the top shelf until the prawns are cooked through and the veg is softened and slightly charred, 14-16 mins. IMPORTANT: Wash your hands and equipment after handling raw prawns. They're cooked when pink on the outside and opaque in the middle.

When everything's almost ready, pop the tortillas into the oven to warm through, 1-2 mins.

When the veg and prawns are cooked, remove the tray from the oven and drizzle over the honey (see pantry for amount). Toss to coat.

When everything's ready, lay the tortillas onto your serving plates.

To make your tacos, spread the mayo over the base of each tortilla (see pantry for amount).

Top with a handful of rocket, followed by the spiced prawns and roasted veg. Crumble over the Greek style salad cheese. 

Serve the wedges alongside to finish. TIP: Tacos are best enjoyed eaten by hand - tuck in the end of the tortillas and get stuck in!