Chipotle Prawn Tacos with Avocado Salsa

Try a light, seafood-filled soft taco with a Mexican-style salsa verde.

  • Preparation Time20 mins
  • Cooking Time10 mins
  • Serves4
  • DifficultyEasy

For the avocado salsa

1 small onion, quartered
1 jalapeno, quartered, seeds optional
1 garlic clove, smashed
4 medium tomatillos (about 225g), husked, rinsed and coarsely chopped
1/2 avocado, peeled, seeded, and cut into chunks
1.25 tsp salt
5g loosely packed fresh coriander leaves, coarsely chopped

For the prawns

1 tbsp olive oil
1 tsp chipotle or blended chilli powder
1 tsp salt
450g medium prawns (about 20), peeled and deveined
8 corn tortillas
8 sprigs coriander for garnish
2 limes, cut into wedges

Put the onion, jalapeno and garlic in a food processor and finely chop. Add the tomatillos, avocado and salt and pulse until chopped but still chunky. Transfer to a bowl and stir in the coriander.

Heat a hob or outdoor grill to medium-high. Mix the olive oil, chipotle or chilli powder and salt in a large bowl. Add the prawns and toss to coat. Grill the prawns until translucent, about one and a half to two minutes on each side.

Grill the tortillas until slightly charred and pliable, about 20 seconds per side. (Alternatively, wrap in a damp paper towel and heat in a microwave.)

Spoon the sauce on the tortilla, then top with about 2 or 3 prawns and a sprig of coriander. Serve 2 tacos per person, with a lime wedge on the side.

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