Tacos Gobernador with Prawns and Oaxaca Cheese

Method

1. Shell the prawns, take the vein out of each back and cut every one into three, so the pieces will lie flat inside a folded tortilla.
2. Take the seeds out of the poblano and slice it into short ribbons, dice the tomato small, tear the Oaxaca into rough shreds and chop the coriander.
3. Warm the olive oil in a wide pan and cook the poblano and tomato for 6 minutes, pressing them flat between turns, until the base of the pan stays dry behind the spoon.
4. Add the prawns and fold them through the peppers for 4 minutes, until the thickest piece has lost its grey translucence.
5. While the prawns cook through, warm both corn tortillas on a second dry pan, 3 minutes for the pair, until each one drapes over your fingers without cracking.
6. Lay the Oaxaca shreds down one side of each warm tortilla, spoon the prawns and peppers on top of them, and turn the empty side over.
7. Lay both folded tacos in the dry pan and weigh them down for 5 minutes, turning once, until the cheese has run and glued the filling to the shell.
8. Halve each taco, scatter the coriander over the cut faces and set the half lime beside them. Eat straight away: Oaxaca stiffens as it cools and stops holding the filling in.