Avocado, prawn and chilli tacos

Avocado, prawn and chilli tacos.
Avocado, prawn and chilli tacos. Photo: Jennifer Soo

You can use flour tortillas but corn are favoured for their superior flavour. Heat the tortillas in a frying pan or grill on the barbecue for a smoky flavour - a personal favourite.


8 small corn tortillas

1 avocado

1 cup green cabbage, shredded

1 cup red cabbage, shredded

2 tbsp mayonnaise

juice of 1 lime

pinch salt flakes

16 cooked peeled prawns, de-veined

squirt hot chilli sauce (shop-bought is fine)



Warm tortillas on a griddle plate, barbecue or flash in microwave. Cut avocado in half, removing centre stone, then peel and slice flesh.

Mix together shredded cabbage, moisten with mayonnaise and lime juice, and season with a pinch of salt flakes. Add shredded cabbage mix to half of each tortilla, top with sliced avocado and prawns, drizzle with chilli sauce and fold to form a half-moon shape.