Always up for a new taco recipe, this one will not disappoint. Your’e going to love these.
Stuffed full of juicy king prawns, avocado, pepper, onions and cheese. If you are not a fan of prawns substitute them for chicken.
I stuff the tacos as full as I can get them and top the with lots of fresh coriander and a big squeeze of lime to liven them up with a zing.
Perfect weekend food.
Half tablespoon chilli powder
Half tablespoon cumin
Half tablespoon paprika
1 teaspoon garlic powder
1 teaspoon onion powder
1/4 teaspoon salt
1/4 teaspoon cracked black pepper
1 tablespoon honey
300g pack of raw king prawns ( or 2 chicken breasts)
Glug of olive oil
Juice of half a lime and a lime wedge each to serve
1/2 onion – thinly sliced
Red or green pepper – sliced into strips
1 avocado – chopped
Handful of fresh coriander
Cup of grated cheese
4 taco shells
Start by mixing all your spices into a small bowl and set aside.
Heat your olive oil in wide pan or wok and add your sliced onion to soften. Sprinkle on a little of the spice mix. Once your onions have started to soften add your pepper strips.
Finally add your king prawns and the rest of the spice mix, squeeze in your lime juice and drizzle in your honey. They cook so quickly and you don’t want to overcook them or they will be rubbery. Keep moving them about in the pan with your wooden spoon. When they are fully pink they are done so you don’t need to keep them in the pan longer than that. Turn the pan off.
Heat your empty taco shells on a baking tray in the oven on 180c / 160c fan for one minute. Remove from oven and load up with your prawn and veg mix. I hold a tea towel around each taco while I do this as they are hot!
Now add whatever you fancy to your taco. We love avocado, fresh coriander and grated cheese but always with fresh lime wedges.
Tip: These are amazing served with fresh guacamole and sour cream