Prawn Tacos with Lime Avocado Salsa

Preheat oven to 180C. Zest lime. Chop lettuce. Dice tomato. Fine dice chilli. Chop coriander leaves, discarding stems. Remove flesh from avocado skin and dice. Combine diced avocado, coriander leaves and chilli (to taste) in a bowl. Squeeze over a generous amount of lime juice, season with salt and pepper. Gently mix and set aside to develop flavour.

Tip! When swapping the chef selected protein adjust the cooking times and method to ensure your protein is properly cooked and therefore safe to eat.

Pat defrosted prawns dry. In a bowl, combine prawns, taco seasoning and a drizzle of olive oil. Mix to coat prawns in seasoning. Heat a frying pan on high heat. Add prawns to pan and cook prawns for 2-3 minutes each side until prawns turn pink and opaque.

Place taco shells on a baking tray. Place in the oven for 5-10 minutes to crisp up.

Mix mayonnaise with smoked paprika (to taste) and lime zest. Add some water if you prefer a runnier sauce.

Stuff taco with lettuce, sweetcorn, tomato and prawns and top with lime avocado salsa and smoked paprika mayonnaise. Serve with any remaining lime wedges, coriander and chilli. Enjoy!

Preheat oven to 180C. Zest lime. Chop lettuce. Dice tomato. Fine dice chilli. Chop coriander leaves, discarding stems. Remove flesh from avocado skin and dice. Combine diced avocado, coriander leaves and chilli (to taste) in a bowl. Squeeze over a generous amount of lime juice, season with salt and pepper. Gently mix and set aside to develop flavour.

Tip! When swapping the chef selected protein adjust the cooking times and method to ensure your protein is properly cooked and therefore safe to eat.

Pat defrosted prawns dry. In a bowl, combine prawns, taco seasoning and a drizzle of olive oil. Mix to coat prawns in seasoning. Heat a frying pan on high heat. Add prawns to pan and cook prawns for 2-3 minutes each side until prawns turn pink and opaque.

Place taco shells on a baking tray. Place in the oven for 5-10 minutes to crisp up.

Mix mayonnaise with smoked paprika (to taste) and lime zest. Add some water if you prefer a runnier sauce.

Stuff taco with lettuce, sweetcorn, tomato and prawns and top with lime avocado salsa and smoked paprika mayonnaise. Serve with any remaining lime wedges, coriander and chilli. Enjoy!