Grilled prawns and pineapple tacos
A serious taco with sweet & spicy prawns
Hot & fast is the way to go! When it comes to small prawns on a grill at least. Grilling them briefly on a hot grill gives them that nice grilled edge without overcooking the meat and making it tough and chewy.
The slightly sweet pineapple and pistachio crumble combine with the sweet and spicy prawns to make a serious taco. Get grilling, cabron!
The ingredients:
(serves 4)
Guacamole
- 1 tomato
- 1 chili pepper
- 1 shallot
- 2 avocados
- juice and zest of 1 lime
- ½ tsp cumin
- salt and freshly ground black pepper to taste
Prawns
- 2 tbsp butter
- 3 cloves of garlic, roughly chopped
- 4 tbsp ketchup
- 4 tbsp chipotle-tabasco
- 1 tbsp soy sauce
- 18 oz (500 gr) prawns, peeled
- salt and freshly ground black pepper to taste
Grilled jalapeñosalsa
- 5 jalapeños
- 1 shallot
- 2 tbsp green tabasco
- juice of 1 lime
- salt and freshly ground black pepper to taste
Garnish
- ½ pineapple, peeled and cut into ½ inch (1 cm) slices
- 8 small tortillas
- 7 oz (200 gr) guacamole
- 3½ oz (100 gr) feta, crumbled
- 2 tbsp finely chopped pistachios
- 2 tbsp coriander leaves
- 1 lime, in wedges
Gear:
- BBQ or grill for direct grilling
- Cast iron grill grate
How to make:
Prep: 1½ hours
Cooking about: 15 minutes
Let’s start by making the guacamole. Remove the seeds from the tomato and red chili pepper and dice the flesh and the shallot. Cut the avocados in half, remove the pit, and scoop out the flesh. use a fork to squish the avocado, then mix all the ingredients and season with salt and freshly ground black pepper. Set to the side.
In a pan, melt the butter and fry the garlic. Add the ketchup, chipotle tabasco, and soy sauce and stir well. Leave the mixture to cool and use it to marinate the prawns for at least an hour, in the fridge.
Prepare a BBQ or grill for direct grilling and heat until 200 °C (392 °F). Halve the jalapeños, peel and halve the shallot. Grill the jalapeños and shallot until charred and soft. Chop and mix with green tabasco and lime juice. Season with salt and freshly ground black pepper.
Grill the pineapple slices until those nice grillmarks start to show and the flesh has turned soft. Dice the grilled pineapple and set aside. Grill the marinated prawns on all sides until they turn a light pink. Be careful not to overcook them, because they will turn tough and chewy.
Briefly heat the tortillas on the BBQ and stuff with guacamole, grilled prawns, grilled jalapeñosalso, feta, pistachios, and coriander leaves and serve with lime wedges.
