The protein cooking time listed in this recipe has been updated.
As of December 2025, we’ve revised cooking times for all our proteins to reflect improved food safety guidance.
Check out the latest recommended times in our Cooking Guidelines.
Peri Peri King Prawn Tacos with Avocado Crema & Lime Salad
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Prep in 10
4 of 5 a day
New
Low sat fat
Serving size
Ingredients
- 250g cantina del sabor corn tortillas (use half) (Corn (62%), Water, Oil)
- 1 avocado
- 80g greek style yoghurt (Milk)
- 15ml hot honey (honey, chilli extract)
- 2 tsp peri peri seasoning (Lemon Peel Powder, Smoked Paprika, Garlic, Onion, Palm Coconut, Birds Eye Chilli, Nutmeg, Oregano, Black Pepper)
- 2 tsp garlic paste (Garlic, Olive Oil, Sea Salt, Citric Acid)
- 200g king prawns (Crustaceans) (Headless, Peeled, Deveined, Tail Off Litopenaeus vannamei Prawns)
- 1 handful of fresh coriander
- 1 unwaxed lime
- 1 little gem lettuce
- 1 pepper
- 1 onion
Nutritional Information
Calories: 541
Protein: 27g
Carbs: 47g
Fat: 28g
Ingredients
- 80g greek style yoghurt (use half) (Milk)
- 2 tsp peri peri seasoning (use half) (Lemon Peel Powder, Smoked Paprika, Garlic, Onion, Palm Coconut, Birds Eye Chilli, Nutmeg, Oregano, Black Pepper)
- 2 tsp garlic paste (use half) (Garlic, Olive Oil, Sea Salt, Citric Acid)
- 15ml hot honey (use half) (honey, chilli extract)
- 1 onion (use half)
- 1 pepper (use half)
- 250g cantina del sabor corn tortillas (use a quarter) (Corn (62%), Water, Oil)
- 1 handful of fresh coriander (use half)
- 1 avocado (use half)
- 1 unwaxed lime (use half)
- 1 little gem lettuce (use half)
- 100g king prawns (Crustaceans) (Headless, Peeled, Deveined, Tail Off Litopenaeus vannamei Prawns)
Nutritional Information
Calories: 541
Protein: 27g
Carbs: 47g
Fat: 28g
Peri Peri King Prawn Tacos with Avocado Crema & Lime Salad
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Cooking Instructions
Before you start
- Pull out a large frying pan, a medium frying pan, a medium bowl, a small bowl & a sieve
Get started
- Thinly slice the onion. Thinly slice the pepper. Trim and thinly slice the lettuce. Halve the lime
- Add half the onion to the medium bowl with the juice of half the lime and a pinch of salt, then set aside
Fry the prawns
- Heat the medium frying pan with 1 tsp oil on medium-high heat. Once hot, add the pepper and remaining onion and cook for 2-3 mins. Season with salt and pepper
- Increase the heat to high, then add the prawns and cook for 6 mins
- Stir in the garlic paste and peri peri seasoning (use less for less heat) and cook for a final 1 min, until the prawns are cooked through
- Check your prawns are cooked through; they should be opaque, firm and steaming hot
- Drizzle with the honey and toss to coat, then remove from the heat
Make the crema & heat the tortillas
- Meanwhile, dice the avocado into 1cm chunks, then mash with the back of a fork and place into the small bowl. Roughly chop the coriander
- Add the yoghurt, the juice of half the lime, half the coriander and a pinch of salt and pepper to the avocado and mix to combine
- Heat the large frying pan on high heat. Once hot, add 3-4 tortillas to the pan and cook for 1 min on each side, until golden. Remove and repeat with the remaining tortillas (3-4 per person)
Plate up
- When everything is ready, toss the lettuce through the onion
- Share the tortillas between plates and spread each with a spoon of the avocado crema, then top with the salad. Share the peri peri prawns between the tacos and scatter with the remaining coriander
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