Prawn tacos with grilled peach salsa
My favorite summer taco recipe, featuring large prawns in a spicy lime marinade, avocado cream and the most scrumptious grilled peach salsa.
I love preparing it on the grill, the peaches get slightly caramelised and the prawns charred. Bonus points if you serve them with a spicy peach margarita, you can never have enough stone fruits in a summer meal! I love making the most of summer produce while it’s available.
It’s a great dish to serve to your guests since you can prepare most things ahead of time, and simply cook the prawns and the peaches on the grill right before assembling and serving the tacos.
Ingredients
Serves: 20 tacos / 4 portions
Prepping time: 25 min + marinating 15-30 min
Cooking time: 5 min
20 tortillas
1kg large prawns
2 avocados
One small red cabbage
For the marinade:
a pinch of any smoky chilly you may have in your pantry (ideally guajillo chile, chiles de arbol and ancho chile but let’s not over complicate this)
1 pinch salt
1 pinch cumin
1 tbsp olive oil
3 tbsp lime juice
For the peach salsa:
3 large peaches
2 tomatoes
1 onion
A bunch of cilantro
One lime, zest and juice
Preparation
Start with your marinade: place all your ingredients in a bowl with the prawns and mix. Set aside for 15 to 30 min.
While the prawns marinate, slice your red cabbage as thinly as possible (I like to use a mandolin) and set it aside in a bowl.
Blend the avocados in a mixer (or smash them with a fork) and season with lime juice, salt and pepper.
Now, preparing the salsa: chop the onion and the tomatoes into tiny cubes and add them to a bowl. Add the cilantro, thinly sliced as well as the lime zest and juice. We will add the peaches later, after grilling them.
Turn on the grill and once warm (around 300 degrees) add your halved peaches and let them grill for 5 minutes, they need to be cooked but still stiff.
Grill the prawns for about 2 minutes per size, they need to be grilled but still tender.
Cut the peaches in cubes and add them to your salsa, mixing thoroughly.
Now you’re ready to assemble your tacos: warm them up briefly on the grill then add a spoon of avocado salsa, some red cabbage, the peach salsa and finally the prawns. Serve with a slice of lime and enjoy!
