Old El Paso

Succulent prawns coated in a tasty spice mix and fresh lime juice, grilled or barbecued and served up in crisp taco shells with red onion, rocket and avocado.

Ingredients

1 x Old El Paso Stand and Stuff Taco Dinner Kit
500g prawns (fresh or defrosted from frozen) shelled and de-veined if required
2 x lime, grated zest and juice
1 x ripe avocado, peeled, stoned and diced
1 x small red onion, thinly sliced
1 x tbsp vegetable oil
A bag of rocket salad
Freshly chopped coriander
Sour cream to serve
10 x skewers

Kit contains: 10 x Old El Paso Flat Bottom Taco Shells, 1 x Old El Paso Taco Spice Mix, 1 x Old El Paso Mild Taco Salsa.

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Instructions

1. In a large bowl mix the Old El Paso Spice Mix for Tacos with the oil, lime zest and juice. Add the prawns and coat well with the mixture. Thread the prawns onto skewers.

2. Cook on a medium hot bbq or in a griddle pan for 2-3 minutes each side. Brush with any remaining Old El Paso Taco Spice Mixture and cook until the prawns have turned pink and are cooked through.

3. Meanwhile, put the sour cream into a small bowl and stir in the coriander, lime zest and juice to make your zesty topping. Warm the Old El Paso Flat Bottom Taco Shells following the instructions on the box.

Make it your way

Take a taco shell and lay some rocket in the bottom. Sprinkle with avocado chunks and slices of red onion. Take the prawns off the skewers and pile them in, spooning a dollop of the special sour cream on top for extra zest!

Cook’s tips

Why no try using scallops instead of prawns - or use both to make special seafood tacos!