appetite magazine
Spiced prawn tacos with Jalapeno salsa
 
 
Serves: 4
Ingredients
  • for the salsa:
  • 250g hulled strawberries
  • 2 ripe avocados
  • a squeeze of lime juice
  • 1 red onion
  • 3 jalapenos
  • 1 small handful of fresh coriander
  • sea salt and pepper
  • for the spice mix:
  • ½ tsp smoked paprika
  • ½ tsp dried coriander
  • a pinch of cumin
  • a pinch of dried oregano
  • a pinch of turmeric
  • 2 garlic cloves, chopped
  • 50ml olive oil
  • for the rest:
  • 800g raw king prawns
  • 8-12 soft corn tacos
  • 4 limes, quartered
  • salad to serve
Method
  1. For the salsa, dice strawberries and avocados into 1cm cubes and mix with a squeeze of lime juice.
  2. Finely dice red onion and jalapenos and mix with strawberries, avocados and a handful of fresh coriander.
  3. Season and set aside.
  4. For the prawns, mix spices and chopped garlic, add to the olive oil and cover the prawns.
  5. Dry-fry the tacos or wrap in foil and heat in the oven at 200C/Gas6 for 10mins.
  6. Thread prawns onto skewers and BBQ for about 2mins each side.
  7. To serve, place a couple of tacos on each plate, pile in the prawns and salsa, then serve with salad and the limes on the side.
Recipe by appetite magazine at https://www.appetitemag.co.uk/spiced-prawn-tacos-with-jalapeno-salsa/