Prawn Tacos with Avocado Salad
Prawn tacos with avocado salad
Time to make: 45 mins Serves: 4
Once again this takes your boring old BBQ’s to the next level. Succulent king prawns quickly cooked over the open flames gives them a magical smoky flavour. Top tip: Always cook more prawns than you think you need as they always go fast, and we don’t want anyone to be disappointed.
1kg raw king prawns
2 tablespoons fajita seasoning
1 garlic clove, finely chopped
100ml extra-virgin olive oil
12 taco shells
Feta cheese, crumbled
For the paprika mayonnaise
1 clove garlic, finely chopped
1 teaspoon smoked paprika
For the salad
1 avocado, stoned, peeled, finely chopped
Handful of chopped coriander
1 red birds eye chilli (optional), finely chopped
Juice of 1 lime
1/4 red cabbage, shredded
1 carrot, peeled, cut into matchsticks
1 small iceberg lettuce, shredded
4 radishes, thinly sliced
In a bowl mix the fajita seasoning, garlic, olive oil and prawns. Make sure that each of the prawns has a good coating of the mixture. Thread the prawns on to wooden skewers, this will make them easy to handle when you are cooking them on the BBQ.
To make the salad simply combine all of the ingredients together and then finish by squeezing over the lime juice, and season with salt and pepper if required. Most of the time spent on this dish is in the prep, so get ahead by making the salad in the morning before your guests arrive.
The mayonnaise couldn’t be simpler, just combine all of the ingredients together and reserve in the fridge until needed; once again all prepared well in advance.
Cook the prawns on the BBQ for 3-4 minuets, remember they will cook very quickly so place them around the edge where the heat is not as fierce. When ready slide the prawns off the skewers in to a bowl and serve in the middle of the table alongside the salad and taco shells (heat the shells according to the packet instructions). It’s fun to let everyone dig in to build their own how they like it, finishing off with a sprinkle of feta cheese.