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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