Prawn tacos with pineapple jalapeno salsa

Ingredients

• 12 large raw prawns, shelled, tails intact, intestinal tracts removed
• 3 tbsp coconut oil, melted
• 2 limes, halved
• 12 small corn tortillas

Pineapple jalapeno salsa

• ½ small pineapple, peeled and finely diced
• 1 red onion, finely diced
• 1 lime, zest and juice
• 1 small bunch coriander, roots and stems finely chopped, leaves coarsely chopped
• 1 tbsp chopped pickled jalapeno
• 1 jalapeno, seeded and finely chopped

Instructions

1. Preheat a chargrill plate to high. Use a large sharp knife to butterfly the prawns from the underside. Brush with coconut oil and set aside.
2. For the salsa, place the pineapple, onion, lime zest and juice, coriander roots and stems and the jalapeno in a bowl and stir to combine. Just before serving, stir through the coriander leaves.
3. Chargrill the prawns for a few minutes on each side or until just cooked through. Place the lime halves on the grill plate at the same time and cook until the cut side is nicely caramelised.
4. Grill the tortillas for a few seconds on each side or until just warmed through. Place on a plate and keep covered with a cloth as you go. Serve the salsa, prawns and tortillas with the grilled lime halves on the side for squeezing over.

Photography by Danielle Abou Karam.

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