Ingredients
- 3 capsicums, a mix of red and yellow sliced
- 1 red onion, sliced
- 1 small red chilli, deseeded and finely chopped
- 2 tablespoons oil (extra virgin)
- 3 tablespoons Mexican seasoning
- Pink salt
- 600 grams shrimp ( raw prawns, tails on and peeled and deveined personally I prefer tails of)
- 1 lime, juiced and plus extra wedges to serve
- 1 tablespoon garlic salt
- 80 grams tortillas (8 flour or corn tortillas)
- OPTIONAL AVOCADO SALSA
- 2 avocados, mashed
- 2 limes, zested and juiced
- 25 grams coriander leaves, chopped plus extra chopped, to serve
How to Make
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Step 1: Preheat the oven to 200°C (400°F).
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Step 2: Place the capsicum, onion and chilli in a bowl and add the olive oil, seasoning and 1 teaspoon of salt and mix well to ensure the veggies are well coated.
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Step 3: Spread out to cover half a large baking tray and roast for 20 minutes until cooked through and slightly caramelised.
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Step 4: While the veggies are roasting, make the salsa (if having) by mixing together the avocado, lime zest and juice, coriander and a pinch of salt.
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Step 5: Once the veggies are cooked, turn the oven setting to grill/broil and place the prawns on top of the veggies on the baking tray and squeeze the lime juice over the prawns and sprinkle on the garlic salt and next, add the tortillas to the tray too and grill/broil for 5 minutes until the prawns are cooked through.
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Step 6: Serve straight from the tray with extra coriander and lime wedges so everyone can make their own tacos.
We hope you enjoy this recipe!
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