Ingredients
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500g green prawns, peeled leaving tails intact, deveined
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2 tbs oil
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2 tsp smoked paprika
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1 tsp dried oregano
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1 tsp ground cumin
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1 tsp ground coriander
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1 lime, zested, juiced
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1 ripe avocado, stone removed, peeled, chopped
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1 small green chilli, seeded, finely chopped
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1/4 cup finely chopped coriander leaves
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12 corn taco shells (Mission brand)
Pickled cabbage
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1 cup finely shredded savoy cabbage
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1 cup finely shredded purple cabbage
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1 carrot, peeled, cut into matchsticks
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1 red onion, thinly sliced
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2 tbs cider vinegar
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1 tbs caster sugar
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1/2 tsp salt
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Pinch dried chilli flakes
Method
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1Combine the prawns, oil, paprika, oregano, cumin, coriander and lime zest in a large bowl. Season with salt and pepper. Set aside to develop the flavours.
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2To make the pickled cabbage, combine the cabbages, carrot, onion, vinegar, sugar, salt and chilli in a large bowl. Set aside for 15 minutes to develop the flavours.
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3Combine the avocado, chilli, coriander and 1 tbs lime juice in a small bowl. Season with salt and pepper.
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4Cook taco shells following packet directions.
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5Heat a chargrill pan on high. Add prawns and cook for 2 minutes each side or until prawns curl and change colour.
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6Drain cabbage of excess liquid. Divide prawns, cabbage and avocado among taco shells. Serve immediately.
Source: taste.com.au
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