Charred Prawn Tacos & Avocado Salsa


300g whole prawns, peeled and butterflied

¼ cup Mexican seasoning

Extra virgin olive oil

Zest and juice of 2 limes

2 avocados

¼ red onion, diced

½ cup cherry tomatoes, halved

1 green capsicum, diced

½ red chilli, thinly sliced

½ cup fresh coriander, roughly chopped (optional)

8 tortillas

1 cup shredded red cabbage

⅔ cup Tatua Sour Cream

Lime wedges and coriander, to serve


  1. In a large bowl, combine the prawns, Mexican seasoning, olive oil, zest of one lime and seasoning. Leave to marinate for 30 minutes.
  2. To make the salsa, cube the avocado and add it to a large bowl. Add the red onion, cherry tomatoes, capsicum, chilli, coriander and zest and juice of the remaining limes. Season to taste.
  3. Charr the tortillas in a hot pan and set aside. Cook the prawns over high heat for 2-3 minutes or until just cooked through and charred.
  4. To assemble the tacos, lay a tortilla on a plate. Sprinkle with red cabbage, and top with salsa. Lay prawns on top, the drizzle generously with Tatua Sour Cream.
  5. Garnish with additional coriander and lime wedges, and serve immediately.
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