Prawn Tacos with Straw­berry and Av­o­cado Salsa


No. 1 Magazine - - RECIPE -

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

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 • 800g raw kings prawns • 8-12 soft corn tacos • 4 limes (quar­tered)


Firstly make the salsa. Dice the straw­ber­ries and av­o­ca­dos into pieces then mix with a squeeze of lime juice.

Next, dice the red onion and the jalapenos and mix with the straw­ber­ries, av­o­ca­dos and a hand­ful of co­rian­der. Sea­son and set aside. For the prawns, first make the spice mix by stir­ring the spices with the chopped gar­lic and adding the olive oil. Next, de­head the prawns and take out the black line on their back, then cover the prawns with the spiced olive oil. To heat the tacos, ei­ther dry-fry them or wrap them in foil and place in the oven for 10 mins. To cook the prawns, place on skew­ers and BBQ the prawns for about 2 min­utes each side (de­pend­ing on thick­ness). The meat should turn white and the out­side should turn pink. 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. Roll up the tacos and en­joy! Credit: www.berry­

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