Recipes

Prawn tacos

We're celebrating the opening of El Camino Cantina in Manly and all things Tex-Mex with this sizzling prawn taco recipe. With fresh avocado and an added hit of lime and coriander, these zesty morsels are a simple and delicious dish easily recreated at home.

Ingredients


  • • 2 white corn tortillas
  • • 6 king prawn cutlets, peeled deveined, tails intact
  • • 2 tbsp coriander, roughly chopped
  • • 2 tbsp Jalapeno oil
  • • 1 packet American style Coleslaw (available in supermarkets)
  • • Coriander and honey dressing*
  • • ½ avocado

  • To serve
  • • 2 lime wedges

  • * For the Coriander and honey dressing
  • • ½ cup coriander, finely chopped
  • • ¼ cup lime juice
  • • ¼ cup extra virgin olive oil
  • • 1 tsp honey
  • • 1 tsp salt
  • • Pinch chilli powder
  • • Pinch cumin
  • • Pinch ground black pepper

Method

  1. Combine prawns, coriander and jalapeno oil in a bowl. Set aside to marinate for 10 minutes.
  2. Meanwhile mix dressing ingredients in a separate bowl, stirring until combined.
  3. Cook the tortillas following packet instructions and set aside.
  4. Preheat grill, or BBQ, on medium-high. Place prawns on hot grill for 3 to 5 minutes, turning until cooked through. Transfer to a plate.
  5. Take cooked tortillas and evenly mash ¼ of an avocado into each. Then add two good handfuls of coleslaw to each tortilla.
  6. Top each with 3 grilled prawns.
  7. Serve each with a lime wedge.
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