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
- For the salsa, dice strawberries and avocados into 1cm cubes and mix with a squeeze of lime juice.
- Finely dice red onion and jalapenos and mix with strawberries, avocados and a handful of fresh coriander.
- Season and set aside.
- For the prawns, mix spices and chopped garlic, add to the olive oil and cover the prawns.
- Dry-fry the tacos or wrap in foil and heat in the oven at 200C/Gas6 for 10mins.
- Thread prawns onto skewers and BBQ for about 2mins each side.
- 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.
