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Chilli and Lime Prawn Tacos with Coconut and Cucumber Salsa

Prep time
0 mins
Cooking Time
20 mins
Serves
4

Ingredients

600g Coles MSC Raw Whole Banana Prawns – peeled, deveined and meat butterflied
1 lime, zest
1/2 tbs chilli flakes
1/4 tsp salt
2 tbs Coles Olive Oil   

Coconut and Cucumber Salsa:

1 cucumber diced
1 red onion, diced
3 coriander stems, sliced thinly
1 jalapeno, diced
2 tbs toasted shaved coconut
½ lime, juice
1 tbs Coles Olive Oil
salt  

Lime Crema:

1/4 cup Coles Mayonnaise
1/4 cup Coles Sour Cream
½ lime, juice
5 drops Tabasco, or other hot sauce
salt  

Garnish:

lettuce, sliced thinly
avocado, sliced thinly
coriander, picked
pickled chillies, optional 

Method

  1. Heat a Griddle pan or BBQ until smoking.
  2. In a bowl combine the prawns, lime zest, chilli flakes, salt and olive oil, mix together.
  3. In a bowl combine the ingredients for the salsa and mix together. Season with salt to taste.
  4. In a bowl combine the crema ingredients, whisk together until smooth, season to taste with salt.
  5. Place the prawns onto the grill and cook until they curl up and change colour. Once cooked season with a pinch of sea salt.
  6. Toast the tortillas for 10 seconds on each side.
  7. To serve place all the prawns, crema, salsa and garnishes on a large serve board in the middle of the table and allow the diners to build their own tacos.