Savor the Delicious Finger Lime Prawn Tacos a vibrant fusion dish that blends flavors Explore this unique culinary experience
Ingredients
Scale
1 lb (450g) peeled and deveined prawns
2–3 finger limes (about 2 tbsp of finger lime pulp)
1 medium avocado
1/2 medium red onion, thinly sliced
1/2 cup chopped fresh cilantro
2 tbsp lime juice
1 tbsp olive oil
1 tsp chili powder
Salt and pepper to taste
12 (6-inch) corn tortillas
Instructions
Begin by rinsing the prawns under cold water and patting them dry with a paper towel. In a medium bowl, toss the prawns with the chili powder, 1 tbsp of lime juice, and a pinch of salt and pepper. Let the prawns marinate for 10 minutes while you prepare the other ingredients.
In a separate bowl, combine the sliced red onion, chopped cilantro, 1 tbsp of lime juice, and a drizzle of olive oil. Gently mix the ingredients and set aside.
Heat a large skillet over medium-high heat and add the remaining olive oil. Once the oil is hot, add the marinated prawns in a single layer and cook for 2-3 minutes per side, or until they’re opaque and slightly charred. Be careful not to overcrowd the pan – you may need to work in batches to ensure even cooking.
While the prawns are cooking, halve the avocado, remove the pit, and scoop the flesh into a small bowl. Mash the avocado with a fork, leaving some small chunks for texture.
Warm the corn tortillas according to the package instructions. To assemble, start with a dollop of mashed avocado on each tortilla, then top with the cooked prawns and a generous spoonful of the finger lime salsa. Garnish with any remaining cilantro, if desired.
