Having some fresh seafood at a Mexican feast will provide a nice balance of lightness. These super-easy and quick to prepare prawn tails are the perfect solution. Sweet and juicy, they work superbly in a tortilla with guacamole, a splash of chilli or barbecue sauce and some homemade sharp vinegary pickles like these celery and radish ones.
Ingredients
| 24 | Tiger prawns, tails, peeled (Main) |
| 1 tsp | Salt |
| 1 tsp | Garlic, grated |
| 1 Tbsp | Olive oil |
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Directions
- Pat dry prawn tails on paper towels.
- Mix with salt, garlic and oil to marinate for 10 minutes before cooking.
- Heat grill or barbecue char-grill until hot. Cook prawns on a high heat in small batches for two minutes on each side until lightly caramelised.Serve with tortillas or on tacos with radish and celery pickles.
