Spicy Prawn Tacos with Summer Salsa

May is finally here and that means barbeque season is approaching. And for that occasion, I couldn’t think of a better time to create a super fresh and delicious recipe for prawn tacos that would go perfectly on the barbeque in the sun (or in the comfort of your own home if the weather is failing). If you are more of a meat eater, you can swap the prawns with any meat that you like! A great health tip is to marinate the meat in beer, as it has shown to reduce carcinogenic substances which form when grilling meat. And remember to always have colourful fruits and vegetables to get some nutrients and antioxidants into your system – here is where my super fresh summer salsa will be an absolute hit around the dinner table! And this dish with Larger Keith – oh my, you are in for a treat!

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Prawns: 200 g prawns
½ lime, juice
½ tsp smoked paprika
¼ – ½ tsp crushed chilli flakes
Sea salt and pepper to taste

Summer Salsa:
5-8 cherry tomatoes on the vine, chopped
100 g mango, chopped
½ ripe avocado, chopped
½ lime, juice
3 mint leaves, finely chopped
3 stalks coriander, finely chopped
1 small chilli, chopped
1 tbsp. extra virgin olive oil
Sea salt and pepper to taste

150 g flour
150 g wholemeal flour
½ tsp sea salt
1 tsp turmeric
3-4 tbsp. extra virgin olive oil
180-200 ml water

Start off with marinating the prawns with the ingredients listed above and set aside.

In a bowl add all the ingredients for the salsa, mix well and set in the fridge.

In another bowl add the flour, sea salt and turmeric and mix well. Add the olive oil and most of the water. Use your hands to make a smooth dough. Add more water or flour if needed until you get the right consistency. Roll the dough into a thick sausage and divide in into 6 balls. Using a rolling pin roll the balls into very thin circles. Heat up a frying pan on medium heat and cook the tortillas on each side for a few minutes until golden brown. Keep them warm by covering with a kitchen towel.

When the tortillas are done heat up a frying pan, barbeque or a griddle pan and cook the prawns for approx. 1 minute on each side until they turn pink (don’t let them cook for too long or they will become dry!).

Assemble the tacos with some fresh lettuce leaves, summer salsa and prawns. Serve with an ice-cold bottle of Larger Keith in the sunshine.

Originally published in Issue 3 of our Flavourly magazine. Words and photography by Dina Celina.

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