Prawn, Avocado and Lime Tacos
Recipe from Hannah Medellin · original post
A fresh, no-cook summer topping of diced prawns, tomato, avocado and jalapeño dressed in lime, piled onto toasted or fried tortillas.
Ingredients
- peeled and deveined prawns — diced500 g
- small red onion — diced1 ea
- large tomatoes — diced2 ea
- large avocado — diced1 ea
- jalapeno — seeds removed, diced1 ea
- limes — juiced2 ea
- hot sauce — to taste; 1 tsp5 ml
- tortillas — flour or corn, toasted or fried8 ea
Method
- Dice the prawns and mix them with the red onion, tomatoes, avocado and jalapeño.
- Squeeze the lime juice over the mixture, then season with hot sauce and salt to taste.
- Serve on toasted or fried tortillas.
Cooking for a different diet?
Swaps that keep this dish what it is. The prices on this page are for the recipe as written.
Vegetarian
Black Bean, Avocado and Lime Tacos
- 800 g Tinned black beans instead of peeled and deveined prawns
Rinse and drain the beans well and toss them with the rest; there is still no cooking.
Vegan
Black Bean, Avocado and Lime Tacos
- 800 g Tinned black beans instead of peeled and deveined prawns
Rinse and drain the beans well and toss them with the rest; there is still no cooking.
Gluten-free
- 8 ea Corn tortillas instead of tortillas
Warm the corn tortillas in a dry pan for 30 seconds a side so they stay pliable.
Swaps are suggestions — check labels if you are cooking for an allergy.
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Not priced
- peeled and deveined prawns · 500 g
- small red onion · 1 item
- large tomatoes · 2 items
- large avocado · 1 item
- jalapeno · 1 item
- limes · 2 items
- hot sauce · 5 ml
- tortillas · 8 items