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How to make Prawn and pineapple tacos with almond sour cream

Yield = 4
Prep time: 0:45
Cook time: 0:06
Total time: 0:51

Ingredients

  • 1 packet 10 mini tortillas, warmed according to packet instructions
  • 1/2 iceberg lettuce, finely sliced
  • 1/2 pineapple, skin and core removed, diced
  • 1/2 bunch mint leaves
  • 1 lime, cut into wedges to serve

Prawn marinade

  • 700g peeled and deveined green/ raw prawns
  • 2 teaspoons grated fresh garlic
  • 1 teaspoon ground smoked paprika
  • 1 teaspoon dried oregano
  • Zest of 1 lime
  • 1/2 teaspoon sea salt
  • 1 tablespoon olive oil

Almond sour cream

  • 3/4 cup roasted almonds (130g)
  • 200ml sour cream
  • Juice of 1 lime
  • 1 teaspoon salt
  • 1 1/2 teaspoons smoked paprika

Method

  • Step 1 To marinate the prawns, place prawns, garlic, smoked paprika, oregano, lime zest, salt and olive oil in a mixing bowl, toss to combine. Cover in cling wrap and place in the fridge for 15 minutes to marinate.
  • Step 2 To make the almond sour cream, place almonds in a small food processor or blender and blitz until roughly chopped (not too fine), add sour cream, lime juice, salt and smoked paprika and blend by pulsing until combined. Alternatively chop almonds up roughly by hand and combine ingredients in a bowl and stir well.
  • Step 3 Place frying pan over high heat, when hot add prawns and cook on each side for 2 minutes, or until cooked through. Remove from heat and set aside.
  • Step 4 Warm tortillas, in the centre of each tortilla spread a few tablespoons of almond sour cream, top with iceberg lettuce, prawns, pineapple and garnish with mint leaves. Serve with lime wedges.