Spicy Prawn Tacos
Ingrediënten
- 1 tablespoon olive oil
- juice of 1 lime
- 2 garlic cloves peeled and crushed
- ½ red chilli deseeded and finely chopped
- 400 g raw peeled king prawns
- 8 gluten-free corn taco shells
- 1 romaine lettuce shredded
- 200 g ready-made guacamole
- 200 g ready-made tomato sals
Instructies
- Mix together the oil, lime juice, garlic and chilli in a non-metallic dish, then stir in the prawns.
- Leave to marinate for 20 minutes.
- Heat the tacos according to the packet instructions.
- Meanwhile, heat a nonstick frying pan, add the prawns and cook for 2–3 minutes until the prawns turn pink and are cooked through.
- Stuff the tacos with shredded lettuce, then top with the prawns, guacamole and salsa and serve immediately.
Notes / Tips / Wine Advice:
For spicy prawn soup,
pour 900 ml gluten-free fish stock into a pan and add 2 chopped red chillies, 2 crushed garlic cloves, 1 crushed lemon grass stalk and a 2 cm (¾ inch) piece of fresh root ginger, peeled and sliced, and simmer for 15 minutes. Add 300 g raw peeled king prawns and 3 sliced spring onions and cook for 2–3 minutes until the prawns turn pink and are just cooked through, then stir in 2 chopped pak choi, a small bunch each of chopped mint and coriander and 50 g bean sprouts. Cook for a further 3–4 minutes, then squeeze in the juice of ½ lime and serve. Calories per serving 101Nutritional Information
Calories: 365 kcal
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