Spot Prawn Tacos with Pineapple Salsa
Declan Chapin
Dinner
Ingredients
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1.5 lb Wild Alaska Spot Prawns, thawed and peeled
- Olive oil
- 3 cloves garlic
2 tsp chipotle chili powder
1/2 tsp ground ginger
1/2 tsp dried thyme
1/4 tsp cayenne pepper
salt & pepper
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1 cup pineapple, diced
1/2 cup red onion, diced
1/3 cup cilantro, chopped
1 jalapeno, seeds removed and diced
juice of 1 lime
salt & pepper
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Corn or flour tortillas
Avocado slices
Cotija cheese
Lime
Directions
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Toss prawns in spices.
Heat olive oil in a skillet over medium high heat. Add prawns and cook for 2 minutes per side or until cooked through and slightly charred.
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Dice pineapple, red onion, cilantro, jalapeño and toss together.
Mix in lime juice, salt, and pepper.
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Warm the tortillas and add the pineapple salsa, prawns, and cotija cheese.
Optional: top with lime and cilantro.
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