Spicy Prawns and Avo Taco Bites By Chef Nina Timm

Makes 12

Ingredients

• 12 prawns – deveined and peeled
• 60 ml olive oil
• 30 – 45 ml taco spice
• 2 ripe avocados
• 12 mini wraps or taco chips
• Juice of 3 limes
• Handful fresh coriander
• 10 ml sour cream
• 1 small red chili – optional

 

Method

1. Preheat the oven to 180 C.
2. Take your mini wrap and cut a line just to the middle.
3. Fold the two cut points over each other to make a mini cone. Place in a small muffin tray.
4. Brush with some of the olive oil and bake until golden brown.
5. Remove from the oven and cool.
6. Place the prawns in a bowl, add a little olive oil, and 1-2 T of the taco spice and the juice of 1 lime. Mix and allow to stand for a while.
7. Place the avocado, taco spice, zest and juice of 1 lime, chili, sour cream and coriander in a food processor and blend until smooth. 
8. To grill the prawns. Heat a skillet, add a little olive oil and fry the prawns until pink with a golden brown crust.

 

To Serve

Scoop some of the avocado mix in each cup and top with a grilled prawn. Sprinkle some taco spice over the top and finish off with coriander.