Finely chop the fresh coriander, cut the cherry tomatoes and spring onion into small pieces, halve the avocado, remove the pit and scoop the flesh out of the skin, and pat the grey shrimp dry.

Put the avocado flesh in a bowl and mash with a fork into a coarse purée. Mix in the finely chopped coriander and lime juice, and season with pepper and salt.

Briefly warm the tortillas so they become pliable.

Place a tortilla on a cutting board. Spread generously with the guacamole and distribute the tomato quarters and grey shrimp evenly over the guacamole. Sprinkle the sliced spring onion over the top for extra crunch and freshness.

Roll the tortillas up tightly from one side. Enjoy!