Prawn and pineapple soft tacos
5
Points®
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 small, (8 x 23g)
Raw peeled 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.
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