Mini Prawn Nachos

250grams of cooked of cut prawns

A red bell pepper

Half of a medium sized white onion

A tablespoon of olive oil

A table spoon of Old El Paso Taco Seasoning

1/4th of a cup of cream cheese

A cup of shredded cheddar cheese

290 grams of fresh pico de gallo

Fresh cilantro leaves for garnish

8 cups of tortilla "scoop" chips

1. Dice up the prawns in to small chunks and set aside.

2. Chop up the red pepper and onion in to small uniform pieces and sauté on a non-stick pan with a tablespoon of olive oil for a few minutes.

3. After removing from the heat add in one Tbsp of Old El Paso Taco Seasoning and 1/4 cup cream cheese.

4. Now add in the shrimp and cheddar cheese and stir the mixture on a low heat till cheese melts.

5. Before serving spoon in the prawn mixture on top of the tortilla scoops and top with the pico de gallo, a few shreds of cheese and  a fresh cilantro leaf and a few sections of the finely chopped prawn meat.