Why I Love This Recipe
Fish and prawn tacos for something a bit different
Submitted by: "Taylor"
Ingredients You'll Need
8 crispy corn taco shells
For the salmon
250 g thick salmon fillets cubed
2 tbsp soy sauce
2 tbsp lime juice
1 tsp sesame oil
1 avocado, stoned, peeled and cubed
nori seaweed, sliced, to serve
For the prawns
1 tsp olive oil
1 crushed garlic
1 tsp crushed ginger
3 spring onions, sliced, plus extra to serve
1⁄2 tsp chilli flakes
250g raw king prawns, roughly chopped
1 lime, zested and juiced, plus wedges to serve
1⁄2 small bunch coriander, leaves picked
For the salmon, combine all the ingredients, except the avocado and seaweed, in a bowl and mix well. Cover and leave to marinate in the fridge while you prepare the other ingredients.
For the prawns, heat the olive oil in a pan over a high heat. Add the garlic, ginger, spring onions and chilli, stirring into the oil for 20 secs. Add the prawns and stir constantly until cooked through and pink. Remove from the heat and stir through the lime zest and juice.
Stir the avocado into the salmon and warm the taco shells following pack instructions. Fill each taco with the prawns or the salmon. Top the salmon tacos with the seaweed and the prawn tacos with coriander and extra spring onions. Squeeze over lime wedges to serve.