PRAWN TACOS WITH PINEAPPLE
MAKES 8
1/2 small red onion, thinly sliced
2T fresh lime juice pinch of sugar kosher salt
1/4 medium pineapple, peeled, cored, cut lengthwise into spears, then crosswise 1.3cm thick (about 2 cups) 2T extra-virgin olive oil, divided 680g prawns, peeled,
deveined
1T Sriracha freshly ground black pepper 8 corn tortillas, warmed 1 avocado, sliced
1 jalapeño, very thinly sliced, seeds removed if desired
1/2 cup coriander leaves with tender stems lime wedges; for serving
1. Place a rack in the highest position in the oven; heat broiler. Toss red onion, lime juice, sugar and a pinch of salt in a small bowl; set aside. 2. Toss pineapple and 1T oil on a rimmed baking sheet and arrange in a single layer on one half of the baking sheet; reserve bowl. Broil pineapple until lightly charred around the edges, 5 to 8 minutes. 3. Meanwhile, toss prawns, sriracha and remaining 1T oil in the reserved bowl until prawns are evenly coated; season with salt and pepper and toss again. 4. remove baking sheet from broiler and use a spatula to turn pineapple pieces over. arrange prawns in a single layer on the empty half of the baking sheet. Broil until prawns are cooked through on top, about 2 minutes. remove from broiler and turn prawns (leave pineapple alone). Broil again until prawns are cooked through, 1 to 2 minutes. Transfer prawns and pineapple to a large bowl and season with more salt and pepper.
5. drain soaking liquid from onion into bowl with prawns and pineapple; set onion aside and toss prawns and pineapple in pickling liquid. 6. serve prawn mixture with tortillas, avocado, jalapeño, coriander, lime wedges and reserved pickled onion for making tacos.