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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

Ingredients

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 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
2385kj
572kcal 29%
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

Method

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.
Spoon the guacamole into a bowl and top with the feta, chilli and some lime zest.
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.
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.
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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