Prawn and Avocado Taco


20 corn soft tacos, tortillas

500g prawns, shelled, de-veined, tails removed and cut in chunks

1 clove garlic, chopped

1 tsp. ground cumin

½ tsp. of paprika

½ cup fresh coriander, chopped

1 long red chilli, chopped

2 avocados, chopped

1 red onion, chopped

½ – 1 truss tomato

½ cup parsley

½ cup coriander

1 tbsp. sesame

½ cup chives

3 limes

extra virgin olive oil


On a non-stick pan, heat tortillas on low for 2 minutes each side. Keep warm in foil.

In a large bowl, combine tomatoes, avocado, juice from 1 lime, onion, chillies, chives and parsley.

Marinate prawns in paprika, cumin, coriander, sesame seeds, garlic, juice from 1 lime, olive oil, salt and pepper. Cook in a hot pan for 3 – 5 minutes, or until cooked.

Assemble the tacos by filling a tortilla with prawn mix and salsa.