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.


Ingredients
For the Tacos
3
ounces
coconut milk
*
juice and zest of 1 lime
*
handful of coriander stalks, finely chopped
1/2
pound
raw king prawns
*
sea salt
*
pinch of chili flakes
2
teaspoons
coconut oil
4
small corn tortillas
For The Toppings
1
ripe avocado, finely sliced
2
spring onions, finely sliced
*
handful of coriander leaves, roughly chopped
*
TABASCO Chipotle Sauce
Directions
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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