Prep time
10 mins
Cooking Time
8 mins
Serves
2
Ingredients
For the prawns:
- 450g coldwater prawns
- Zest of 1 lime
- Juice of 1/2 lime
- 50g fresh coriander
- 2 cloves garlic, minced
- 1/2 tsp sea salt
- 1/2 tsp smoked paprika
- 1/2 tsp cayenne pepper
For the slaw:
- 1/2 sweetheart cabbage, shredded
- 1/2 white onion, finely sliced
- 1 tbsp olive oil
- 2 tbsp Greek yoghurt
- Juice of 1/2 lime
For the guacamole
- 1 large ripe avocado
- 1/2 medium red onion
- Juice of 1/2 lime
- A handful of fresh coriander
- 1/2 tsp sea salt
To serve:
- Corn or mini flour tortillas
- Soured cream
- Fresh coriander
Method
- Combine the prawns with the ingredients listed and marinate for 5-10 mins. Any longer the citrus may break down the protein too much.
- Prepare the slaw and guacamole in the meantime, by combining the cabbage with the seasoning, and the avocado with the other ingredients as well.
- Once marinated, in a frying pan, pan fry the prawns for 2-3 mins. These should be very quick to cook so try not to overcook them.
- In a separate frying pan, toast the tortillas for 2 mins on each side, until lightly browned.
- Assemble your tacos by first adding the guacamole, the slaw and then the prawns. Serve with a dollop of soured cream and fresh coriander on top. Enjoy!
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