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Prawn taco sharing board recipe

Prawn taco sharing board recipe

1 rating

Throw the ultimate no-fuss feast for friends and family with our prawn taco sharing board. Complete with a charred pineapple and chilli salsa, loaded guacamole and stuffed peppers, it will more than impress – but without the stress. Just pour a glass of chilled 19 Crimes Revolutionary Rosé for a night to remember. See method

  • Serves 8
  • 35 mins, plus marinating
  • 572 calories / serving


For the prawns

  • 1 lime, juiced
  • 1 garlic clove, finely crushed
  • ½ red chilli, finely chopped​
  • 10g coriander, finely chopped
  • 4 x 165g packs Tesco Finest raw jumbo king prawns
  • 16 mini plain tortilla wraps

For the guacamole

  • 2 x 163g tubs guacamole
  • 100g Greek feta, crumbled
  • 1 red chilli, finely chopped​
  • 1 lime, zested

For the salsa

  • 1 pineapple, skin and core removed, cut into 4 wedges
  • 20g coriander, finely chopped
  • 2 green chillies, finely chopped
  • 1 lime, zested and juiced

For the salad

  • 4 Little Gem lettuces, finely shredded
  • 2 x 145g packs Tesco feta-stuffed peppers
  • 200g lightly salted tortilla chips
  • 2 limes, cut into wedges

Perfect with:

19 Crimes Revolutionary Rose WineA Grenache rosé made in Spain, with ripe berry notes and a fresh finish 19 Crimes Revolutionary Rose Wine
A Grenache rosé made in Spain, with ripe berry notes and a fresh finish
Shop ingredients
If you don't have any limes, try a lemon instead

Each serving contains

  • Energy

  • Fat

    24g 34%
  • Saturates

    7g 33%
  • Sugars

    16g 17%
  • Salt

    2.6g 43%

of the reference intake
Carbohydrate 63.6g Protein 23g Fibre 5.5g


  1. Prepare the barbecue or heat a griddle pan over a high heat. To make the prawn marinade, blend the lime juice, garlic, chilli, coriander and 25ml water together until you have a chunky paste. Transfer to a bowl, stir through the prawns and marinate in the fridge for 15 mins.​
  2. Spoon the guacamole into a bowl and top with the feta, chilli and some lime zest.
  3. For the salsa, when the barbecue or griddle pan is hot, grill the pineapple for 3-5 mins each side until lightly charred. Remove to a chopping board and roughly chop before mixing with the remaining salsa ingredients.​
  4. Add the marinated prawns to the griddle pan, or thread them onto skewers (to prevent them from falling through the grills) and add them to the barbecue. Cook for 2-3 mins each side until bright pink and lightly charred; set aside. Lightly char the tortilla wraps for 30 secs each side until grill lines appear.​
  5. Arrange the tortilla wraps, prawns and bowls of guacamole and salsa on a platter, along with shredded lettuce, feta-stuffed peppers, tortilla chips and lime wedges for everyone to help themselves. Enjoy with a glass of chilled 19 Crimes Rosé wine.​

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