Chilli Prawn Tacos

Serves 4
Time 30 minutes


250g prawns, peeled, deveined, heads and tails removed
½ tsp cayenne pepper
½ tsp chilli flakes
1 tsp smoked paprika
½ clove garlic, grated
Salt and pepper, to taste
1 tbsp extra virgin olive oil
½ red onion, diced

½ red onion, diced
1 cup fresh pineapple, diced
¼ continental cucumber, diced
1 tbsp coriander, chopped
1 tbsp mint, chopped
¼ cup coconut flakes, toasted
Juice of 2 limes
1 spring onion, chopped
½ mango, diced
2 tbsp extra virgin olive oil
Salt and pepper, to taste
8 corn tortillas



With scissors, chop the prawns into small pieces. Add them to a bowl with the cayenne, chilli flakes, paprika, garlic, salt, pepper and olive oil and stir to coat.

Heat a large frypan over medium heat and add the red onion with a little olive oil. Saute for a few minutes until softened, then add the prawns. Cook for a few minutes until opaque.

Add all of the salsa ingredients to a small bowl and stir to combine.

Heat the corn tortillas briefly in the microwave or in a dry frypan. Wrap in a teatowel to keep warm.

Spoon some of the salsa onto a tortilla, then top with some of the cooked prawns.