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Crispy Prawn & Avocado Tacos


Izzy and I love our Mexican food! We have been twice to Mexico and it is one our our favourite places in the world. This little recipe is simple and so yummy for a lunch or light dinner.

Preparation Time – 10 minutes
Cooking Time – 5 minutes
Serves – 4 people


8 small soft-shelled tacos or wraps

16 prawns (shells & tails removed)
½ cup panko breadcrumbs
1-teaspoon chicken salt
½ teaspoon garlic salt
1 egg

½ iceberg lettuce
2 tomatoes
¼ red onion
Sprig of spring onion
1-tablespoon balsamic vinegar
2 avocados

4 tbsp Tomato sauce
4 tbsp mayonnaise
1 tsp malt vinegar
1 tsp chilli oil or chilli sauce (if you want to add some spice)

1/4 cup of Olive Oil
Salt & Pepper


Whisk egg in a small mixing bowl. In another small bowl add the panko breadcrumbs, garlic and chicken salt and toss together. Add ¼ cup of olive oil to the bottom of a fry pan and place on medium to high heat. When oil in pan is hot dip prawn into egg mixture, then into breadcrumb mixture then cook in fry pan for approximately 30-45 seconds per side. Cover and set aside.

In another small mixing bowl add cubed tomato, chopped red onion and spring onion. Add balsamic vinegar, a dash of olive oil, salt and pepper to taste. Mix together to form a salsa. Slice up lettuce and avocado into lengths.

Remove soft tacos from packet and place in microwave for 30 seconds. Add all sauce ingredients in a small bowl and mix together.

To serve place two warm tacos on a plate. Spoon a layer of sauce on the surface of taco. Add lettuce then salsa and follow with prawns and avocado stacking them in the middle nicely. Drizzle over sauce, sprinkle with some salt & pepper, fold up the sides with fingers and comer bien!

Daisy xx

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