Smoky King Prawn Tacos with Avocado Coleslaw and Lime Yoghurt

Updated at: Thu, 17 Aug 2023 04:05:58 GMT

Step 1

If you don’t have a microwave, heat your oven to 220°C/200°C fan/gas mark 7 for the tortillas. Trim the root from the baby gem lettuce, halve lengthways, then thinly slice widthways.

Step 2

Halve the chilli lengthways, deseed, then slice thinly. In a large bowl, mix the chilli and coleslaw. Zest and juice the lime. In a small bowl, mix the yoghurt and lime zest, then set both bowls aside.

Step 3

Heat a medium frying pan on medium-high heat with a drizzle of oil. When hot, add the prawns, Central American style spice mix and season with salt and pepper. Stir fry until the prawns are cooked, 6-7 mins. Remove from the heat and cover to keep warm. IMPORTANT: Wash your hands and equipment after handling raw fish. The prawns are cooked when pink on the outside and opaque in the middle.

Step 4

Meanwhile, halve the avocado and remove the stone. Use a tablespoon to scoop out the flesh and cut into chunks. Mix the avocado, mayonnaise and lime juice into the coleslaw salad. Season with salt and pepper.

Step 5

Pile the tortillas onto a plate. Heat them through in the microwave, 850W: 50 secs / 750W: 1 min, until warm and soft. If you’re using the oven, lay the tortillas onto a baking tray and place on the middle shelf to warm through, 1-2 mins. You can use 2 or 3 tortillas each, it’s up to you. Meanwhile, in a small bowl, toss the baby gem in olive oil (see pantry). Season with salt and pepper.

Step 6

Place the warm tortillas on a plate and spread with lime yoghurt. Next, spoon the coleslaw salad onto the tortillas and top with the baby gem leaves and prawns. Serve any remaining baby gem next to the tacos.

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