Never made your own prawn tacos before? You've never lived, my friend. This is the ideal recipe for summer. Get grilling.
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Serves
4
King Prawns
Garlic
Dried Ancho Pepper
Tomato Purée
For The Pickled Onions
Lime
Salt
Red Onion
For The Coriander Salsa
Coriander
Olive Oil
Lime
Mango
To Serve
Avocado
Corn Tortillas
Salt
Black Pepper
Serves
4
King Prawns
Garlic
Dried Ancho Pepper
Tomato Purée
For The Pickled Onions
Lime
Salt
Red Onion
For The Coriander Salsa
Coriander
Olive Oil
Lime
Mango
To Serve
Avocado
Corn Tortillas
Salt
Black Pepper
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Ninja Function: Grill & Reheat
Step 1.
Preheat the Ninja grill to medium-high.
Step 2.
Peel and grate the garlic. Place the prawns in a bowl with a drizzle of oil, the ancho chilli, tomato purée and garlic. Season with salt and pepper, stir together and set aside.
Step 3. For The Pickled Onions
Peel and thinly slice the red onion, add into a bowl with a large pinch of salt and the juice from your limes. Mix together and set aside to pickle.
Step 4. For The Coriander Salsa
Zest a lime into a bowl. Add the coriander into a food processor with the olive oil. Blitz until the coriander has broken down. Transfer into the bowl, add the zest from 1/3 of your limes into the coriander mixture, season with salt and juice from all the remaining limes.
Step 5.
Remove the mango cheeks, scoop out the flesh and cut into a rough dice. Stir through the coriander mixture.
Step 6.
Cook the prawns on the grill until opaque and cooked through, 5-7 mins. Reheat the corn tortillas on the Ninja grill until pliable. Scoop the avocado flesh out of its skin and slice thinly.
Step 7.
Share the prawns between the tortillas, top with avocado slices, mango and coriander salsa and lime-pickled red onions.
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