Prawn Tacos with Coconut and Lime

These light and flavorful Prawn Tacos with Coconut and Lime are perfect for a quick and easy lunch or dinner. Avocados compliment the nutritious coconut perfectly, packed with heart-healthy monosaturated fatty acids, potassium, and fiber.

For the Tacos
coconut milk
juice and zest of 1 lime
handful of coriander stalks, finely chopped
raw king prawns
sea salt
pinch of chili flakes
coconut oil
small corn tortillas
For The Toppings
ripe avocado, finely sliced
spring onions, finely sliced
handful of coriander leaves, roughly chopped
TABASCO Chipotle Sauce
First make the dressing: Whisk the coconut milk to smooth out any lumps. Stir in the lime juice and chopped coriander stalks and set aside.
Toss the prawns with a pinch of salt, chili flakes, and lime zest in a non-metallic bowl. Heat a non-stick frying pan until hot and add the coconut oil. Tip in the prawns and stir-fry for 1-2 minutes, turning occasionally, until opaque and golden. Remove the prawns from the pan using a slotted spoon and set aside.
Wipe the pan clean with a piece of kitchen paper then heat the tortillas in the pan for about 10 seconds to warm through and soften.
Take a tortilla and scatter over a portion of the avocado and spring onion, followed by the prawns. Sprinkle with the coriander leaves, spoon over the dressing and top with a dash of Tabasco if using. Wrap up and serve immediately.
Reprinted With Permission From The Goodness of Coconut: 40 Irresistible Energy-packed Recipes

The base number of servings for this recipe is 4

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