Prawn tacos

Peppers are a great source of antioxidant beta-carotene, which with the delicious spices in this dish, make it wonderfully anti-inflammatory. This dish also works well with chicken or white fish.
  • Prep time:
    10 minutes
  • Cooking time:
    15-20 minutes
  • Serves:


Preheat the oven to 220°C.

Put the prawns, peppers, red cabbage, onions and sweetcorn in a bowl, and drizzle with oil. Season with salt and pepper and combine gently.

Place this mixture on a large baking tray and roast in the oven for 15-20 minutes.

Remove the tray, add fresh coriander and lime juice, and stir well.

Place the mashed avocado, lemon juice, salt and pepper in a bowl and mix together.

Warm the tacos in the oven for two minutes.

Fill the tacos with the vegetable and prawn mixture, and avocado sauce.


750g prawns, peeled

3 red peppers, chopped

150g red cabbage, sliced

2 red onions, thinly sliced

Small tin of sweetcorn, drained and rinsed

2 teaspoons ground cumin

2 teaspoons smoked paprika

1 teaspoon chilli flakes

1 teaspoon ground coriander

1 clove garlic, chopped

Cold-pressed rapeseed oil

Black pepper and sea salt

1 bunch coriander, chopped

Juice of 2 limes

12 soft taco wraps

2 avocados, mashed

Juice of 1 lemon



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