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Prawn cocktail tacos with guacamole and salsa

Prawn cocktail tacos with guacamole and salsa

  • Cold-water prawns
Time:30 min
Time:30 min


450g Royal Greenland extra large, luxury prawns, cooked and peeled

12 Taco shells

100g Tomato salsa

¼ Iceberg salad (finely chopped)

1 Avocado

1 Tomato

4 Garlic cloves

1 Lime

100g Crème fraiche

1 Punnet garlic chives

Salt and pepper

Cooking instructions

Defrost the prawns and drain them properly.

Peel and chop the avocado and blend with diced tomato, 2 of the garlic cloves (finely chopped), juice from half the lime. Season the guacamole with salt and pepper and set aside.

Chop the other 2 garlic cloves finely and mix with the crème fraiche and season well.

Grill the tacos on both sides in the oven until brown and crispy.

Build the tacos by adding guacamole and salsa to the base, then the chopped lettuce.

Add the prawns, the garlic crème fraiche and a squeeze of lime juice.

Garnish with the garlic chives or chopped coriander.

Next recipe: Breaded flounder with potato salad and fennel salad