Ingredients
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
Method
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.
