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Ingredients

1 just-ripe avocado, stoned, peeled, finely chopped
1/4 cup finely chopped coriander
1 red birdseye chilli (optional), seeded, finely chopped
2 1/2 tablespoon lime juice
1kg Raw Deli Prawns Thawed, peeled leaving tails intact, deveined
1 tablespoon olive oil
1 tablespoon Mexican seasoning
12 small flour tortillas
1/2 cup (150g) mayonnaise
1 teaspoon smoked paprika
1/4 red cabbage, finely shredded
1 carrot, peeled, cut into matchsticks
2 radishes, thinly sliced

Method

Step 1 Combine the avocado, coriander, chilli, if using, and 1 1/2 tablespoons of the lime juice in a bowl. Season. Set aside for 10 mins to develop the flavours.
Step 2 Combine the prawns, oil and Mexican seasoning in a medium bowl. Heat a large frying pan over high heat. Cook the prawns, turning, for 5 mins or until prawns change colour and curl.
Step 3 Meanwhile, heat the tortillas following packet directions.
Step 4 Combine mayonnaise, paprika and remaining lime juice in a bowl. Season.
Step 5 Divide tortillas among serving plates. Divide cabbage, carrot, radish and lime-avocado salsa among the tortillas. Top with the prawns. Drizzle with the mayonnaise mixture. Fold to enclose the filling. Serve immediately.

Prawn tacos with lime avocado salsa

How to make Prawn tacos with lime avocado salsa

Ingredients

Method