Start spring early with crispy tortilla wraps, ready-to-eat prawns, cabbage, lime-avocado salsa, and smoky mayo. Our cooked & peeled cold water prawns make it even easier to prepare this exciting meal. No need for knives and forks, just have your napkins at the table ready!
Ingredients
- 450g Royal Greenland extra large, luxury prawns, cooked and peeled
- 12 Taco shells
- 100g Tomato salsa
- ¼ cabbage (finely chopped)
- 1 Avocado
- 1 Tomato
- 4 Garlic cloves
- 1 Lime
- 100g Crème fraiche
- 1 Punnet garlic chives
- Salt and pepper
Method
- Defrost the prawns and drain them properly.
- Peel and chop the avocado and blend with diced tomato, 2 of the garlic cloves (finely chopped), and juice from half the lime. Season the guacamole with salt and pepper and set aside.
- Chop the other 2 garlic cloves finely and mix with the crème fraiche and season well.
- Grill the tacos on both sides in the oven until brown and crispy.
- Build the tacos by adding guacamole and salsa to the base, then the chopped lettuce.
- Add the prawns, the garlic crème fraiche, and a squeeze of lime juice.
- Garnish with garlic chives or chopped coriander.
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