Usually it is spicy minced beef and handfuls of full flavoured grated cheddar that ends up in my tacos with a dollop of sour cream and a sprig of lettuce as a final flourish. Lovely, tasty and quick to prepare but far from a healthy option.
So a quick seafood for meat substitution, more salad leaves, no cheese and the addition of a ripe avocado and this little zesty number is born – Prawn, Lime and Avocado Tacos. The dish still utilises most from the (ubiquitous) Old El Paso Taco Kit, only the tomato based salsa is ignored.
A near perfect zesty seafood dish combining flavour, texture and deliciousness
Old El Paso Taco Kit
Large Prawns about 3 per taco
Zest and Juice from 1 lime
A little vegetable oil
1 avocado peeled, stoned and diced
Thin slices from a red onion
Rocket, Watercress and Spinach mix
For the Topping
Finely Chopped Coriander
Zest and Juice of 1 lime
Coat the prawns in the taco spice mix with the oil, lime zest and lime juice. Warm the taco shells in the oven as per pack instructions. Quickly fry the prawns until pink and cooked through, should take only a couple of minutes.
Mix to taste, the coriander, lime zest and juice into the sour cream.
In each taco shell place a little of the salad, avocado and onion and top with two or three prawns. Finish with a final flourish of the zesty sour cream.