Spicy Prawn Tacos

Cook Time 15 minutes

Servings 4


8 prawns, peeled, deveined, tail in tact

1 tbsp Extra Virgin Olive Oil

1 tbsp smoked paprika

1 tbsp chipotle in adobe chilli sauce

1 tsp ground coriander

pinch of salt

1 Juice and zest of a lime

2 tbsp sour cream

2 sprigs coriander

½ onion, finely chopped

½ an avocado

4 mini tortillas, to serve


Preheat a grill plate or BBQ.

To make the marinade, combine the chipotle, paprika, ground coriander, extra virgin olive oil, pinch of salt and lime zest. Coat the prawns in the marinade and set aside for a few minutes to marinade.

For the salsa, pound the coriander stalks, half the onion and a pinch of salt in a mortar and pestle. Squeeze the avocado flesh into the mortar and pestle and mash together with lime juice.

Place the marinated prawns on the hot grill and cook for a minute and heat the tortillas at the same time. Turn the prawns and cook for a further minute.

To serve, place the avocado salsa on the warmed tortillas, top with prawns, some sour cream loosened with a little water and a sprinkle of onion and coriander.


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