Prawn Tacos with Avocado & Lemon Mayo
These prawn tacos are drizzled with The Foraging Fox Avocado & Lemon Mayo for a foxy and fun twist to a your classic Mexican dish . The dish combines the silky creaminess of our avocado and lemon mayo with finely spiced prawns and a crunchy taco shell for another foxed up family favourite.
1 ripe avocado
1 small bunch of coriander
1 red chilli (optional)
1 small lime
1 KG of raw deli prawns, thawed, peeled and deveined
2 tbsp of vegetable oil
1 tbsp of fajita or taco seasoning
12 small flour tortillas
150g of The Foraging Fox Avocado & Lemon Mayo
1 tsp of smoked paprika
1/2 crisp lettuce
2 large ripe tomatoes
salt & pepper for seasoning
Stone, peel and finely chop the avocado.
Finely chop the coriander, stalks and all (save some leaves to garnish)
De-seed and finely chop the chilli (leave some to garnish)
Juice the small lime
Mix all the above in a small bowl, season with salt & pepper and set aside to develop their flavours
Combine the prawns, 1 tbs oil and fajita or taco seasoning in a bowl and set aside whilst you prepare the tacos and salad and mayo.
Shred the lettuce and finely chop the tomatoes and set aside.
Combine The Foraging Fox Avocado & Lemon Mayo and paprika and any remaining lime juice in a bowl and season.
Brush the small, soft tortillas with 1tbsp of oil and drape over the metal grill shelf and grill until crisp. Remove and allow to cool whilst you cook the prawns.
Heat a large non stick frying pan over a high heat. Cook the prawns, turning regularly for 5 minutes or until the prawns change colour an curl.
Divide the salsa, salad, prawns between the tacos and drizzle the mayo mixture and scatter the coriander leaves and chilli slices.