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.
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