A light and refreshing lunch, best served with a cold beer in the sun.
4 Small Tortillas
300g of Raw King Prawns
1 Clove of Garlic
1/2 Tsp of Cumin
1/2 Tsp of Smoked Paprika
1 Little Gem Lettuce
4 Spring Onions
2 Plum Tomatoes
1 Red Chilli
Small Bunch of Coriander
Soured Cream to Serve
Preheat the oven to 200°C.
Place your prawns into a large bowl. Finely chop your garlic and add it to the prawns along with your cumin, smoked paprika, a pinch of salt and pepper and 1 tbsp of olive oil. Give the prawns a good mix and set aside to marinate.
Shred your lettuce, dice your tomatoes and slice your spring onions. Tip them all into a bowl and season with salt and pepper. Slice your chilli and add it to the bowl with the juice of half your lime. Roughly chop your coriander and add it to the bowl, saving a handful for garnish. Drizzle olive oil over your salad and mix well.
Add the tortillas to a baking tray and place them in the oven for 2-3 minutes until warmed through.
Meanwhile, add a drizzle of olive oil to a pan on medium-high heat. Tip your prawns into the pan with the marinade and fry for 2-3 minutes or until the prawns are cooked through. Squeeze the other half of your lime over the top of your prawns.
Build your tacos with the tortillas, sour cream, salad and prawns. Garnish with the remaining coriander and enjoy.