Now that the weather is warming up it’s time to swap out some heavier meals for some light fresh in season dishes.
Enter Easy One-Tray Prawn Tacos from Sally Obermeder and Maha Corbett latest offering ‘Super Green – Super Easy’.
Lucky for us they’ve shared this recipe for us, so now all you have to do is plan your shopping list for dinner tonight!
INGREDIENTS
3 capsicums (peppers) (we use a mixture of red and yellow), sliced
1 red (Spanish) onion, sliced
1 small red chilli, deseeded and finely chopped
2 tablespoons extra virgin olive oil
3 tablespoons Mexican seasoning
pink salt
600 g (1 lb 5 oz) raw prawns (shrimp), tails on, peeled and deveined
1 lime, juiced, plus extra wedges, to serve
1 tablespoon garlic salt
8 flour or corn tortillas
AVOCADO SALSA
(OPTIONAL)
2 avocados, mashed
2 limes, zested and juiced
25 g (1 oz/½ cup) chopped coriander (cilantro) leaves, plus extra chopped, to serve
METHOD:
Preheat the oven to 200°C (400°F).
Place the capsicum, onion and chilli in a bowl and add the olive oil, seasoning and 1 teaspoon of salt. Mix well to ensure the veggies are well coated. Spread out to cover half a large baking tray and roast for 20 minutes until cooked through and slightly caramelised.
While the veggies are roasting, make the salsa by mixing together the avocado, lime zest and juice, coriander and a pinch of salt.
Once the veggies are cooked, turn the oven setting to grill and place the prawns on top of the veggies on the baking tray. Squeeze the lime juice over the prawns and sprinkle on the garlic salt. Next, add the tortillas to the tray too. Grill for 5 minutes until the prawns are cooked through.
Serve straight from the tray with extra coriander and lime wedges so everyone can make their own tacos.
Images and recipes from Super Green Super Easy by Sally Obermeder and Maha Corbett (Allen & Unwin, RRP $24.99) Photography by Rob Palmer.
