real-time-recipes

Spicy Prawn Tacos

November 12

These Spicy Prawn Tacos are all about bold, punchy flavours and that perfect balance of heat and freshness. The marinated prawns bring a hit of spice, while the charred pineapple adds a smoky-sweet twist that makes every bite pop. The creamy guacamole smooths everything out and adds a refreshing contrast to the heat from the prawns and jalapeño sauce. Don’t rush the char on the pineapple—it’s the caramelization that gives it that sweet, smoky flavour that really takes these tacos over the top. Top with fresh coriander, squeeze some lime to finish the tacos.

Serves 4
25 mins

Method

1. Begin by removing the skin and any eyes from the pineapple then cut the pineapple around the core. Cut the pieces into 1 inch ‘fingers’ and into inch long pieces. Drizzle over a little olive oil and season with salt and pepper, rubbing the seasoning into the pineapple to coat.
2. Place a griddle pan over a high heat and when hot add the pineapple, turning occasionally until charred.
3. Peel and de-stone the avocados and place into a mini food processor with half of the coriander, some salt and the lime juice. Blitz until smooth then set aside.
4. Remove the pineapple from pan and allow to cool slightly.
5. Toast the tacos in a pan and keep warm in a tea towel.
6. Place a pan over a high heat and add a drizzle of oil. Add the lime zest to the prawns along with some salt and pepper and any remaining juice that you can squeeze out of the lime. Stir everything to combine then place the prawns into the hot pan, drizzling with hot sauce if using, and cook for a few minutes on each side, until nicely charred and cooked through.
7. Dice the pineapple pieces into small pieces and place into a bowl with the remaining coriander and some salt and pepper and stir to combine.
8. Serve the prawns, pineapple and guacamole and remaining coriander in the tacos and dig in.

14 oz chili-marinated shrimp

1 small pineapple (about 3-4 cups chopped)

2 avocados

A large handful of cilantro (about 1 cup, plus extra leaves for serving)

Juice and zest of 1 lime

12 corn tacos

Olive oil

Sea salt and freshly ground black pepper

Green jalapeño hot sauce, optional

400g chilli marinated prawns

1 small pineapple