Sweet Chilli Prawn Tacos

DIFFICULTY
Easy Easy
COOK TIME
Under 30 min. Under 30 min.
SERVES
6-8 6-8
Sweet Chilli Prawn Tacos
Main INGREDIENTS
  • Fish & Seafood
Ingredients
Method

Ingredients

  • 8 taco wraps
  • 800g prawns (heads on, deveined and shells removed)
  • 3 tablespoons olive oil
  • 2 tablespoons butter
  • ¼ cup sweet chilli sauce, plus extra for serving
  • mayonnaise or yoghurt, to serve
  • 15g fresh coriander, chopped
  • 6 small cucumbers, sliced
  • 2 grapefruits, segmented
  • 2 green apples, halved and sliced
  • 4 fresh green chillies, sliced
  • 2 spring onions, sliced for curls
  • Pink pickled onions, to serve
  • Sea salt and freshly ground black pepper, to season
  • Chilli flakes, to season and serve

  • Method

  • 1
    Cut 10cm circles out of the wraps, and dry fry on both sides until crisp and slightly charred.
  • 2
    Place the Le Creuset Signature Square Grillit 26cm over a medium-high heat. Thread the prawns onto soaked wooden skewers and brush with olive oil and butter before grilling the prawns for a couple of minutes on each side, until tender but cooked through.
  • 3
    Spoon the sweet chilli sauce over the prawns while they cook to caramelise slightly. Remove the heads before building your tacos.
  • 4
    Add a teaspoon of mayonnaise or yoghurt onto a fried taco, and top with fresh coriander, sliced cucumber, the sweet chilli prawns, a segment or two of grapefruit, sliced apple, green chilli, spring onion, and pink pickled onions. Season with sea salt, pepper and chilli flakes to taste.
  • 5
    Cook's note: This recipe is also delicious with chargrilled cubes of white fish or salmon.