Tacos are a family favourite around here with absolutely ANY filling but these prawn ones with zingy pineapple salsa and guacamole make for a really fresh and tasty change.
They are quick and simple to prepare so ideal for a midweek meal when there's less time. The below serves four and the salsa and guacamole can last in the fridge for a few days - but I doubt it'll last that long.
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| Quick Prawn Tacos with Pineapple Salsa & Guacamole |
Here's how:
For the prawns:
- 350g king prawns
- Zest & juice of x1 lime
- x1 garlic clove, crushed
- 1 tsp cumin
- 1 tsp hot paprika
- 1 tsp cayenne pepper
- 1/2 tsp honey
- Pinch salt and black pepper
Pineapple Salsa:
- 60g pineapple (fresh, frozen or tinned works)
- 1/2 red onion
- 1 large red chilli
- big handful coriander
Guacamole:
- 1-2 ripe avocados
- 1 red onion
- 1 garlic clove
- 1 tomato
- handful coriander
- Salt
- Juice of x1 lime
x8 Mini tortilla wraps
Firstly marinate the prawns in all of the above ingredients in a bowl and set aside for ten minutes whilst you prepare the salsa and the guacamole.
For the salsa, I simply add all of the ingredients to my Nutribullet and blitz for a thin salsa. If you prefer a chunkier consistency you could just chop everything or grind in a pestle and mortar.
For the guacamole, the avocados are added to a mortar (or just use a hardy bowl) and add a generous pinch of sea salt and the lime juice. Dice the tomato into small chunks and finely dice the red onion and add to the mortar. Mince in the garlic and then roughly chop the coriander before adding both to the mortar then grinding with the pestle. I like a thick and chunky consistency for guacamole so only do to combine everything, but if you prefer smooth just do for longer. You can do with a fork and bowl too if you don't have a pestle and mortar.
Now in a pan add a drizzle of oil (olive, vegetable, rapeseed works well) and add the marinated prawns. Cook for approximately one minute on each side or until pink all over and remove from the pan. It's really easy for prawns for overcook so as soon as they're pink get them out of there to avoid rubbery overcooked prawns!
The tortilla wraps, I like to warm in the microwave for 30 seconds, then place each one into a toast rack (or you can place folder over a sauce bottle) for a minute to get the 'taco' style shape.
Then pop onto a plate and load up with the prawns and serve your salsa and guacamole on the side or over the top. Enjoy!
Over Tex Mex style recipes I have shared include:
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