Prawn tacos & pineapple salsa, sour cream, and fresh guac – yes it doesn’t get better than a Taco Party!
I have phases – I clearly do. For the longest time, it was pasta, and then it was a truckload of Mexican, and then rice bowls and galettes and so on. After saturating myself with making everything Mexican week after week during the lockdown – I went back for this summer special to officiate the season.
Lightly tossed prawns, fresh pineapple salsa, smashed guacamole, sour cream, and homemade tortillas. Smash, chop, grill, and get yourself a DIY taco board within the hour!
Check out some of my favourite Mexican recipes here –
Bean Quesadilla
Burrito Bowl
Jackfruit Carnitas
Looking for summer favourites? Check out the Vietnamese Spring Rolls or Mango Rice Bowl.
Ingredients for prawn tacos and pineapple salsa – for 15 small tacos
- Prawns – 15, medium-sized
- Garlic – 1 tsp
- Salt – 1/2 tsp
- Oil – 1 tbsp
- Soft tortilla – 15, small (Make your own)
- Sour cream – 1/2 cup
For the pineapple salsa
- Pineapple – 3/4 cup, chopped
- Tomato – 1/2 cup, chopped
- Onion – 1/2 cup, chopped
- Fresh coriander – 1/4 cup, chopped
- Lemon juice – 1 tbsp
- Sugar – 1 tsp
- Salt – 1 pinch
For guacamole
- Avocado – 250g, approx
- Onion – 1/4 cup, chopped
- Tomato – 1/4 cup, chopped
- Fresh coriander – 2 tbsp, chopped
- Salt – 1/2 tsp
- Pepper – 1/4 tsp
- Lemon Juice – 1/2 tbsp
Method for the Prawn Tacos & Pineapple Salsa + Guac
- Wash the prawns and pat them dry.
- In a bowl, add minced garlic and salt and marinate for 15 minutes.
- In the meantime get your condiments ready.
- For the pineapple salsa – mix all the ingredients in a bowl and chill for 20 minutes.
- For the guacamole – cut the avocado in half, and scoop it out. Smash the avocado, mix in the ingredients and mix well. Chill.
- Heat oil in a pan, add the marinated prawns along with the garlic. Cook on both sides for about 90 seconds.
To assemble the taco, smear some sour cream on the base, add a piece of the prawn, top with guacamole and pineapple salsa. Wash it down with chilled beer.
Prawn Tacos & Pineapple Salsa
Materials
- 15 Prawns medium-sized
- 1 tsp Garlic minced
- ½ tsp Salt
- 1 tbsp Oil
- 15 Soft tortilla small (4-inches)
- ½ cup Sourcream
For Pineapple salsa
- ¾ cup Pineapple chopped
- ½ cup Onion chopped
- ½ cup Tomato chopped
- ¼ cup Fresh coriander chopped
- 1 tbsp Lemon juice
- 1 tsp Sugar
- 1 pinch Salt
For guacamole
- 250 g Avocado
- ¼ cup Onion chopped
- ¼ cup Tomato chopped
- 2 tbsp Fresh coriander chopped
- ½ tsp Salt
- ¼ tsp Pepper
- ½ tbsp Lemon Juice
Instructions
- Wash the prawns and pat them dry. In a bowl, add minced garlic and salt and marinate for 15 minutes. In the meantime get your condiments ready.
- For the pineapple salsa – mix all the ingredients in a bowl and chill for 20 minutes.
- For the guacamole – cut the avocado in half, and scoop it out. Smash the avocado, mix in the ingredients and mix well. Chill.
- Heat oil in a pan, add the marinated prawns along with the garlic. Cook on both sides for about 90 seconds.
- To assemble the taco, smear some sour cream on the base, add a piece of the prawn, top with guacamole and pineapple salsa. Wash it down with chilled beer.
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