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citrus prawn tacos with pineapple jalapeño salsa

Zesty citrus flavors are very popular in Mexican cuisine, and a few slices of lime are often served on the side with our most famous dishes. 

We love how the sweet and sour juice adds a dose of sunshine to your plate! 

Ready to brighten up your next meal? Fill Taiyari corn tortillas with grilled prawns and top them with a scoop of spicy pineapple salsa. 

Hungry already? Let’s get cooking!


½ pound of (raw) prawns, shell and tail removed
1 tbsp of paprika
1 clove of garlic
juice of ½ orange
juice of 1 lime
freshly grounded pepper, salt
drizzle of oil for baking

1 cup (½ pound) of pineapple cubes
½ – 1 jalapeño
1 small red onion
juice of ½ lime
4 soft corn tortillas
1 avocado
cilantro for garnish

Serves two people


  • Remove the veins from the prawns by cutting from head to tail on the back of the prawn and using the tip of a knife to lift out the vein.
  • Mix the paprika with finely chopped garlic, the juice of the orange and lime, and a pinch of pepper and salt. Place the prawns in the marinade and let this sit in the fridge for at least one hour.
  • Meanwhile cut the pineapple, jalapeño and onion into very fine cubes. Mix this together with the lime juice and some cilantro. Heat up a drizzle of oil in a frying pan and add the prawns and their marinade. Stir fry this for 2-4 minutes on a high heat to thicken the marinade a bit.
  • Heat the tortillas on each side in a hot frying pan before serving. Serve the tacos with the prawns, pineapple jalapeño salsa, some slices of avocado and cilantro.

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