By Wesley Perrett
Smoky Glazed Pepper and Prawn Tacos with Caramelised Pineapple
6 steps
Prep:10minCook:10min
Trust me with the pineapple in this one - the sweet and spicy flavours are well matched and it's a great way of experimenting with new ingredients.
Updated at: Thu, 17 Aug 2023 02:53:26 GMT
Nutrition balance score
Great
Glycemic Index
54
Low
Glycemic Load
22
High
Nutrition per serving
Calories368.3 kcal (18%)
Total Fat23.6 g (34%)
Carbs25.6 g (10%)
Sugars14 g (16%)
Protein19.7 g (39%)
Sodium1275.2 mg (64%)
Fiber7.2 g (26%)
% Daily Values based on a 2,000 calorie diet
Ingredients
2 servings
200graw tiger prawns
or king, shelled, de-veined and tails on
160gred pepper
deseeded, thinly sliced
160gpineapple
skinned and cored, cut into 2cm chunks
2 Tbspextra-virgin olive oil
1 tspsmoked paprika
½ tspground cumin
1 Tbspsoy sauce
1 Tbspmaple syrup
20gfresh coriander
leaves torn
1lime
grated zest and juice of
160gavocado
peeled and stoned, diced
sea salt
freshly ground black pepper
4corn tacos
soft, to serve
Instructions
Step 1
Preheat the grill to high. Put the prawns, pepper and pineapple in a baking tray and smother in the oil, spices, soy sauce and maple syrup.
Step 2
Grill for 4-5 minutes until the prawn tails catch and the flesh is cooked.
Step 3
Remove the tray, pick out the prawns and set aside. Cook the vegetables under the grill for 5 minutes more until caramelised.
Step 4
Remove the tray, return the prawns, scatter with the coriander and garnish with the lime zest and juice. Season with salt and pepper.
Step 5
Serve on corn tacos with the avocado, more lime juice and the rest of the coriander.
Step 6
VARIATION: Try making this with edamame beans instead of prawns for a plant-based meal.
Notes
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