Prawn and pineapple soft tacos

6
Total Time
30 min
Prep
10 min
Cook
20 min
Serves
4
Difficulty
Easy
The fresh flavours of cucumber and pineapple provide the perfect twist to these prawn tacos.

Ingredients

pineapple

400 g, finely chopped

lebanese cucumber

1 medium, finely chopped

red onion

½ small, finely chopped

fresh mint

1 tbs, shredded

lime juice

1 tbs

corn tortilla

8 individual, (8 x 23g)

green prawns

500 g, peeled

olive oil

1 tbs

chilli powder

1 tsp, Mexican

red cabbage

100 g, finely shredded

avocado

½ medium, finely chopped

Instructions

  1. Preheat oven to 120°C or 100°C fan-forced. Combine pineapple, cucumber, onion, mint and juice in a bowl.
  2. Heat a large non-stick frying pan over medium-high heat. Cook tortillas, 1 at a time, for 1 minute each side or until lightly browned. Transfer to a plate. Cover with foil. Place in oven to keep warm.
  3. Place prawn meat in a large bowl. Drizzle with oil and sprinkle with chilli powder. Toss to coat. Heat a large non-stick frying pan over medium-high heat. Cook prawn mixture, stirring, in batches, for 2–3 minutes or until just cooked through.
  4. Divide cabbage between tortillas and top with prawns, pineapple, salsa and avocado. Serve.

Notes

SERVING SUGGESTION: Mixed salad leaves.

Start eating better than ever!