Prep time
0 mins
Cooking Time
20 mins
Serves
4
Ingredients
Ingredients
600g Coles MSC Raw Whole Banana Prawns – peeled, deveined and meat butterflied
1 lime, zest
1/2 tbs chilli flakes
1/4 tsp salt
2 tbs Coles Olive Oil
Coconut and Cucumber Salsa:
1 cucumber diced
1 red onion, diced
3 coriander stems, sliced thinly
1 jalapeno, diced
2 tbs toasted shaved coconut
½ lime, juice
1 tbs Coles Olive Oil
salt
Lime Crema:
1/4 cup Coles Mayonnaise
1/4 cup Coles Sour Cream
½ lime, juice
5 drops Tabasco, or other hot sauce
salt
Garnish:
lettuce, sliced thinly
avocado, sliced thinly
coriander, picked
pickled chillies, optional
Method
Method
- Heat a Griddle pan or BBQ until smoking.
- In a bowl combine the prawns, lime zest, chilli flakes, salt and olive oil, mix together.
- In a bowl combine the ingredients for the salsa and mix together. Season with salt to taste.
- In a bowl combine the crema ingredients, whisk together until smooth, season to taste with salt.
- Place the prawns onto the grill and cook until they curl up and change colour. Once cooked season with a pinch of sea salt.
- Toast the tortillas for 10 seconds on each side.
- To serve place all the prawns, crema, salsa and garnishes on a large serve board in the middle of the table and allow the diners to build their own tacos.