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Ginger & citrus prawn and avocado tacos
Zesty and filling, this recipe has family dinner all wrapped up. The prawns could easily be swapped for Essential British Turkey Breast strips, if preferred - cook for 4 minutes or until golden and cooked through.
Low in saturated fat1 of your 5 a day
Serves4
CourseMain meal
Prepare10 mins
Cook5 mins
Total time15 mins
Ingredients
2 x 150g packs Essential Cooked King Prawns
1 5cm piece ginger, peeled and finely grated
2 unwaxed limes, zest and juice (see Cook’s tip)
1 Essential Red Grapefruit, ½ zest and juice, ½ segmented and chopped
2 tbsp Essential Olive Oil
25g pack coriander, leaves finely chopped
1 small Essential Onion, finely chopped
8 Gran Luchito Mexican Soft Taco Wraps
1 pack Essential Little Gem Lettuce, shredded
2 ripe Essential Home Ripening Avocados, sliced
Method
Pat the prawns dry with
kitchen paper. In a bowl, toss
together the prawns, ginger,
lime and grapefruit zest, plus
1 tbsp oil. Season and set
aside. In a separate bowl,
make a relish by mixing the
chopped grapefruit, coriander
and onion, lime and grapefruit
juice and remaining 1 tbsp oil.
Season and set aside.
Heat the tortillas according
to pack instructions, then
cover and set aside. Heat
a large frying pan over a
medium high-heat. Add the
prawns and spread them
evenly into the pan. Cook for
2-3 minutes, until opaque and
piping hot throughout.
To build the tacos, top
each wrap with lettuce,
prawns, avocado and a
spoonful of the coriander
relish. Serve immediately.
Cook’s tip
These tacos are mild in flavour, making them great for young family members or those who are sensitive to spice. However, if there are heat lovers at the table, add some chilli, or serve the tacos with hot sauce. When using the zest from regular citrus, rather than unwaxed, give them a good scrub in hot water and dry before use.
