Prawn to be happy with these tacos filled with smokey tiger prawns, a fresh avocado and lime topping and creamy drizzle.
Ingredients:
For the prawns
- 1kg of tiger prawns, thawed overnight in the fridge
- 1/2 tsp paprika
- 1/2 tsp ground cumin
- 1 tsp chili powder
- 1/2 tsp ground coriander
- 1/2 tsp onion powder
- 1 garlic clove, minced
- 1/2 tsp salt
- 1/2 tsp ground black pepper
- 2 tbsp olive oil
- 1/2 lime
For the taco assembly:
- 20 corn tortillas
- 2 avocados, sliced in small cubes
- Fresh coriander, chopped
- 1 red onion, very finely diced (optional)
- 1 jalapeño pepper or fresh chilli, sliced (optional)
- 2 tbsp sour cream or yoghurt
- 2 limes, cut into wedges, or as needed
Method:
1. Prepare the prawns by rinsing them under cold water, then peel and pat them dry and place them in a bowl
2. Add the chilli, garlic, paprika, cumin and onion powders, 1/2 teaspoon salt, 1/2 teaspoon black pepper, chopped coriander, and the zest of 1/2 a lime, then toss everything together to coat the prawns evenly
3. In a large pan, heat the olive oil to medium-high, then sauté the prawns on each side until they turn just pink (about 2-4 minutes), don't overcook them. Cover and reserve.
4. Heat corn tortillas according to pack instructions or on a pan for a couple of minutes on both sides
5. To serve your tacos, lay out all the ingredients on the table for everyone to customise their tacos with their favourite toppings, or serve them already assembled. Spread a little sour cream or yoghurt on the tortilla, then add a few prawns and top with avocado, red onion, coriander, and jalapeño to taste. Finish with a drizzle of sour cream or yoghurt and a squeeze of lime.
6. Enjoy!
