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

Chop the potatoes lengthways into 1cm slices, then chop into 1cm wide chips (no need to peel).

Pop the chips 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, bake on the top shelf until golden, 25-30 mins. Turn halfway through.

Meanwhile, drain the prawns and pat dry with kitchen paper. IMPORTANT: Wash your hands and equipment after handling raw prawns.

Crack the egg (see pantry for amount) into a medium bowl and whisk.

In a separate medium bowl, combine the breadcrumbs, Caribbean style jerk, and the oil for the breadcrumbs (see pantry for amount). Season with salt and pepper.

Add the prawns to the egg bowl and coat well.

Dip the prawns into the spiced breadcrumbs, ensuring they're completely coated, then transfer to a lined baking tray.

Bake on the middle shelf of your oven to cook until the prawns are crisp and golden, 12-14 mins. IMPORTANT: They're cooked when pink on the outside and opaque in the middle.

Meanwhile, trim the baby gem, halve lengthways, then thinly slice.

In a medium bowl, combine the cider vinegar, sugar and olive oil for the dressing (see pantry for both amounts). Season salt and pepper.

Add the sliced baby gem and coleslaw mix, then toss to coat. Set aside.

In a small bowl, combine the sriracha sauce and mayo (see pantry for amount). Add a splash of water and mix until you have a drizzly consistency.

When everything's nearly ready, pop the tortillas (2 per person) into the oven to warm through, 1-2 mins.

Share the tortillas between your plates. Top with the baby gem slaw and crispy prawns. Drizzle over the sriracha mayo.

Serve the chips alongside. TIP: Tacos are best enjoyed eaten by hand - get stuck in!