Deliciously Zingy Prawn Tacos with Avocado Salsa




Avocado Salsa:

1 small onion, chopped
1 jalapeno, quartered with seeds removed
1 crushed garlic clove
4 medium tomatillos, chopped
1/2 an avocado, cut into chunks
1 1/4 teaspoons salt
a small handful of fresh coriander leaves, coarsely chopped


1 tbsp olive oil
1 tsp of your favourite chili powder
1 tsp salt
Around 20 medium prawns, peeled and deveined
8 tortillas
8 sprigs coriander (for garnish)
2 limes, cut into wedges


Put the onion, jalapeno and garlic in a food processor and finely chop. Add the tomatillos, avocado and salt and pulse until chopped but still chunky. Transfer to a bowl and stir in the coriander. If you don’t have a food processor you can always chop by hand for a chunkier salsa.

Mix the olive oil, chili powder and salt in a large bowl. Add the prawns and toss to coat. Grill the prawns until translucent, about one and a half to two minutes on each side.

Grill the tortillas until slightly charred and pliable, about 20 seconds per side. Or you can wrap in a damp paper towel and heat in a microwave.

Spoon the salsa on the tortilla, then top with about 2 or 3 prawns and a sprig of coriander. Serve 2 tacos per person, with a lime wedge on the side.

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