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!

INGREDIENTS

PRAWNS
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

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

Serves two people

METHOD

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.

citrus prawn tacos with pineapple jalapeño salsa

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Tortillería Taiyari

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citrus prawn tacos with pineapple jalapeño salsa

Hungry already? Let’s get cooking!

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Tortillería Taiyari

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