450g Royal Greenland extra large, luxury prawns, cooked and peeled
12 Taco shells
100g Tomato salsa
¼ Iceberg salad (finely chopped)
4 Garlic cloves
100g Crème fraiche
1 Punnet garlic chives
Salt and pepper
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.