Adaptations: This works just as well with tinned or pre-cooked prawns — skip the pan and simply mix the chopped prawns directly into the onion (sauté the onion first, let it cool slightly, then combine everything).

• A small amount of finely diced mango or cherry tomato folded through adds colour and a fresh sweetness that works well with the prawn.

• For a creamier filling, stir in a small spoonful of Greek yoghurt or cream cheese before filling the shells.

• Coriander-averse? Flat-leaf parsley or finely sliced spring onion work as a garnish instead.

Storage: Best eaten immediately — avocado oxidises quickly once cut and the filling will discolour within a few hours. If preparing ahead, keep the prawn and onion mixture separate in the fridge for up to 1 day and fill the avocado just before serving. A squeeze of lemon juice over the avocado flesh slows browning if you need a short window.

Macros are provided for reference (of course, the accuracy of these can vary due to adaptations of the ingredients or slightly different amounts/portion sizes), but at THV we don't obsess over numbers — No stress. No guilt. Just nourishment ❤︎⁠!