RECIPE BY:

Michael Weldon

SERVING SIZE:

2 – 4 people

INGREDIENTS:

• 500g Green Prawn, peeled and deveined
• 1 baby cos lettuce
• 1 pineapple, diced
• 1 red onion, diced
• 50g pickled jalapenos, roughly chopped
• 100g ZoOSh Mayonnaise
• 1tsp Smoked Paprika
• 1 packet of Simson’s Pantry  4 seeds wraps
• ½ bunch coriander stems, chopped
• Cobram Estate Classic EVOO, to coat prawns plus extra

METHOD:

• in a bowl, mix prawns, paprika, salt and EVOO to evenly coat the prawns.
• To create the salsa, combine pineapple, red onion, jalapenos, a drizzle of EVOO and coriander stems.
• In a hot pan with EVOO, add prawns and cook on both sides of the prawn for a few minutes until cooked or the flesh is no longer translucent.
• In another dry hot pan, toast the wraps for 10 seconds each side.
• To assemble the tacos, in a wrap, place a cos lettuce leaf, salsa and the prawns. Drizzle with mayonnaise and top with coriander leaves.