TOTAL TIME: 30 minutes
SERVES: 2
Protein
16 large prawns
Milk & Dairy
1 tbsp butter
Pantry
8 corn tortillas
1 tsp cumin
1 tsp chili powder
1 tsp thyme
1 tsp smoked paprika
1/2 tsp cayenne (or less if you're spice sensitive)
1 tsp salt
3 tbsp olive oil
Produce
2 limes
1/2 pineapple
1 tbsp minced ginger
1 small jalapeno
1/4 red onion
1/2 red cabbage
4 cloves garlic
Cilantro for garnish
Marinate your prawns. To a large bowl add prawns with, 1 tsp cumin, 1 tsp chili powder, 1 tsp thyme, 1 tsp smoked paprika, 1/2 tsp cayenne (or less if you're spice sensitive), 1 tsp salt, 1 lime and 4 cloves minced garlic. Mix well and set aside.
Make your salsa. To another large bowl, add diced pineapple, jalapeno, 1/4 red onion, 1 tbsp minced ginger, juice of 1 lime, 1 tbsp olive oil and a pinch of salt. Mix well and set aside.
While you're chopping things, shred your cabbage. I use a veggie peeler (see my video).
Cook your prawns. To a large frying pan over medium high heat, warm 2 tbsp olive oil. Add prawns and cook for about 1 minute before flipping and adding 1 tbsp butter to the pan. Cook through - about another minute, and remove from heat.
Assemble tacos. Warm tortillas (either for 30 seconds on a warm pan, or in the microwave wrapped in a wet paper towel for 30 seconds). Assemble with shredded cabbage, 2 prawns with a drizzle of the sauce drippings, a good scoop of salsa, and top with cilantro.
Questions? Drop a comment below if you have any questions, and don’t forget to let me know if you make it!