Ingredients
- 1 avocado, mashed
- 1/4 cup finely chopped coriander
- 2 1/2 tablespoon lime juice
- Salt & pepper, to taste
- 500g medium prawns, thawed
- 1 tbsp olive oil
- 1 tbsp Mexican seasoning
- 12 taco shells
- 1 cup chipotle sauce
- 2 tsp paprika
- 1/4 red cabbage, finely shredded
- 1 peeled carrot, cut into matchsticks
- 2 radishes, thinly sliced
- Fresh coriander, to garnish
Instructions
- Combine the avocado, coriander and 1 1/2 tablespoons of the lemon juice in a bowl. Season with salt & pepper. Set aside for 10 mins.
- Combine prawns, olive oil and Mexican seasoning in a bowl. Heat a large frying pan over high heat. Cook the prawns, turning, for roughly 5 mins.
- Combine chipotle sauce, paprika and remaining lemon juice in a bowl.
- Divide tortillas among serving plates. Divide red cabbage, carrot, radish and lime-avocado mix among the tortillas. Top ’em off with prawns, drizzle the chipotle mix and garnish with fresh coriander.
Gouda Tip: Prefer chicken? Try the same toppings with chicken strips and add some diced tomatoes and thinly sliced onions. You can even add some cheddar & chilli flakes on top and pop it in the oven for 5 minutes to spice up your taco night.
Gouda Together 