I have certainly indulged over these festive days. Having spent the past two weeks with family and friends back in the UK I have not stopped eating and drinking. So no more roast dinners for me!
That’s why I’ve got a light, fresh and very easy to make recipe for you this week. It is also colourful and has some spice to it – a perfect one to beat those January blues!
Prawn Tacos with Guacamole and a Tomato Salsa
Prep time
Cook time
Total time
Serves: 4
Ingredients
- For the prawns:
- 1 small bag frozen shrimps (defrosted)
- 1 small bag frozen prawns (defrosted)
- 1 tbpsn paprika
- 1 tspn cumin
- Juice of half a lemon
- 1 tbspn tomato puree
- 2 spring onions (finely chopped)
- Fresh coriander
- For the guacamole:
- 2 avocados (peeled, stones removed and roughly chopped)
- Small bunch of fresh coriander
- 2 spring onions (finely chopped)
- Juice of 1 lime
- 2 tbpsn olive oil
- For the chopped salsa:
- 2 tomatoes
- 2 shallots (peeled and finely chopped)
- 2 tspn dried chilli flakes
- 2 spring onions (finely chopped)
- 1 tbspn tomato puree
- Juice of 1 lime
- Fresh coriander (finely chopped)
- Mixed salad and taco shells to serve
Instructions
- For the prawns: Mix all the ingredients together and leave to marinade for about half an hour. Heat up a frying pan and cook for just around 4 -5 minutes.
- For the salsa: add the tomatoes to a bowl of hot water and leave for 2 minutes. Then peel the skins off the tomatoes and finely chop. Add with the rest of the ingredients to a bowl and mix well.
- For the guacamole: add everything to a blender and whizz until smooth.
- Fill those tacos high with all the ingredients!
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