We love using fresh, local Aussie prawns. But the beauty of tacos is that you can switch it out for another lean protein if you like, and everyone gets to build their own just the way they like it.
And the best bit? They’re healthy! Instead of sour cream, we use avocado for healthy fat (plus plenty of chilli sauce and fresh lime for flavour).
Tacos are a pretty perfect family feast, especially in summertime.
Prep time
15m
Cook time
30m
Serves
4
Ingredients
14
Ingredients
- 1 tsp cumin
- 1 tsp ground coriander
- 1/2 tsp cayenne
- Pinch sea salt
- Pinch black pepper
- Spray extra virgin olive oil
- 24 large green prawns, shelled
- 2 limes, one of them cut into wedges
- 1/2 small purple cabbage, finely shredded
- 1/2 red onion, thinly sliced
- 1 handful fresh coriander leaves, chopped
- 1 large avocado, peeled, seeded and cubed
- 12 wheat tortillas, warmed
- Chilli sauce, to serve (optional)
Method
Step 1:
Combine the cumin, ground coriander and cayenne. Stir to combine.
Step 2:
Place your prawns in a bowl, spray lightly with oil, then cover with spice mix. Mix well to ensure the prawns are evenly coated, then cover and set aside for 15 minutes.
Step 3:
Meanwhile, squeeze the juice of one lime over the cabbage and massage with clean hands to soften. Add the onion and coriander leaves, then toss together to make a simple coleslaw.
Step 4:
Heat a dry, heavy-based frying pan over high heat and cook the prawns for about a minute on each side, until just cooked through.
Step 5:
To serve, take a warm tortilla and fill with the coleslaw. Add a couple of prawns, some avocado and chilli sauce, if you’re using it. Serve with a lime wedge.
You might also like...
Snapper and mango coconut ceviche
Dive into summer with the light and rejuvenating flavours of fresh Australian snapper and seasonal mango coated with lime-infused coconut cream.
Spicy prawn and mango Vietnamese rice paper rolls
Kick-start the summer vibes with this simple recipe for fresh mango and prawn rice paper rolls with a homemade dipping sauce.
Grilled fish and better-for-you chips
Aussies love fish and chips, whether it’s at the beach, after a busy day or on the weekend. So how can we make it healthier? Check out this recipe.
Asian-style BBQ snapper with green mango salad
Nothing says ‘summer in Australia’ like fresh fish coated in fragrant citrus and a hint of chilli, served with a side of cool, juicy mango salad.