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Cooking Information

Prep. time: 20 minutes

Cook time: 20 minutes

Serving Information

Serves: 4

Ingredients

1 small red onion, finely chopped

1 long red chilli, deseeded, finely chopped

1 punnet grape tomatoes, halved

2 limes, juiced, extra limes to serve

Salt and pepper to season

36 green prawns, peeled

2 tbsp olive oil

2 cloves garlic, crushed

1 tsp smoked paprika

½ tsp Mexican chilli powder

12 tortillas

1 baby coz lettuce, leaves separated

1 avocado, peeled, deseeded, sliced

Sliced green onions to garnish

Instructions

Combine onion, chilli, grape tomatoes and juice of 1 lime in a bowl. Season with salt and pepper
Combine avocado and remaining lime juice in a bowl. Season with salt and pepper. Set aside in fridge.
Place prawns in a bowl with oil, garlic, and paprika and chilli powder. Toss well to coat. Cover. Refrigerate for 10 minutes.
Heat a large non-stick frying pan over high heat. Cook prawns, in 2 batches for 1-2 minutes each side or until starting to colour and are cooked through.
Heat tortillas and Gravox Cheese Finishing Sauce according to packet directions. Divide tortillas among serving plates. Top with lettuce, avocado, prawns, tomato salsa, pour over Gravox Cheese Finishing Sauce and garnish with green onions.