Spicy Prawns and Avo Taco Bites By Chef Nina Timm

Makes 12


  • 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



  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.