Prawn tacos with pineapple salsa, pickled cabbage and guacamole
Serves 5-6
Ingredients
8 juicy Prawns per person - cut them down the middle (more bang for your buck)
Zest of 1 lemon & 1 lime
1 Tbsp dried chipotle
1 tbsp paprika
Half a red chilli - diced
Handful of chopped coriander
Some oil
1/4 white cabbage- very thinly sliced
About 2 tbsp rice wine vinegar
1 tbsp sugar
Mix the vinegar and sugar in a bowl and pour over the cabbage
1/2 a pineapple - diced
1/4 red onion - diced
1 red capsicum - diced
1 green chilli - diced
1 cup of parsley - roughly chopped
1 cup of coriander - roughly chopped
3 tbsp lime juice
Guacamole:
2 avocados - diced
1/4 red onion - diced
red chilli - diced
1 tbsp red wine vinegar
Splash of extra virgin OO
3 tbsp lime juice
1 cup coriander - diced
Salt and pepper
Soft shell tacos 2-3 pp.
Instructions
Pat the prawns dry, then cover them in spices and zest.
Pickle the cabbage and set aside.
Make the salsa, and set it aside.
Chop everything and mix the guac.
Heat the BBQ and fry the prawns and also carefully fry the taco shells, fold them in half once they are done and cover them in foil.
The prawns will only take a few minutes.
