When it comes to quick lunches or dinners during a busy working week, many of us seem to forget about fish, perhaps under the impression that it’s too ‘fiddly’. However, fish including shellfish, can be ready and on the table in under 20 minutes, whether grilled, steamed or fried. Fish is practically a time saver in the kitchen, leaving you free to prep for an important meeting, catch-up with emails or, in my case, mark exams.

Not to forget, fresh fish and seafood deserve to be on your weekly meal rotation as it leaves you feeling healthy, full of vitality and ready to tackle anything.

Fish tacos are unheard of but should certainly be saluted. They are light, fresh and taste like the ocean. I have used large juicy prawns for this recipe, but you can also try it with monkfish. Simply fill soft corn tacos with mango and avocado salsa, caramelised red onions and plump fresh sea prawns griddled in chilli, and sprinkle with grated Emmental cheese.

I think the prawns in this recipe are better griddled than cooked in the oven because I enjoy the chargrilled effect and flavour of this method. The mango-avocado salsa is a perfect accompaniment, with its kick of fresh jalapeno heat and zing of lime juice. When combined in a soft tortilla with caramelised red onions and soft cheese, this recipe just comes together giving you a taste explosion.

Serves 2
Shopping List:

A small pack of corn tortillas
1 medium red onion, thinly sliced
Freshly grated Emmental cheese

For the prawns:

500g (12-15) large juicy prawns, peeled and de-veined
1 tablespoon olive oil
Salt and crushed black pepper for seasoning
1 teaspoon brown sugar
½ teaspoon red chilli flakes
½ teaspoon soy sauce
½ lime juice
1 lime zest

For the salsa:

1 ripe mango, peeled and chopped finely
1 ripe avocado, peeled and mashed
3-6 jalapeño slices from a jar of 1-2 fresh jalapeño depending on spice (cut into thin strips)
½ lime juice
Salt and crushed black pepper for seasoning

Method:

To prepare the onions:

Thinly slice the onions. Place a shallow frying pan onto a low heat and add 2 teaspoons of olive oil. Add the onions and gently sauté until they are caramelised, stirring occasionally.

To prepare the salsa:

In a bowl, mash the avocado and add in the diced mango. Mix well. Add in the jalapeño (if you are using fresh jalapeño, discard the seeds and cut into thin strips) and squeeze the lime juice over the salsa. Mix well. Add the salt and pepper and set aside in the fridge until serving.

To prepare the prawns:

In a medium-sized bowl, add the olive oil, soy, salt and pepper, lime zest and juice, brown sugar and chilli flakes and, using a hand whisk, whisk until the mixture combines into a think dressing. Add the prawns and mix well to ensure they are all well coated.

Heat the griddle pan over medium heat and, once hot, lay the prawns over the pan and drizzle any remaining juice over them. Cook for 3 minutes on each side until the prawns become pink in colour and cooked through.

While the prawns are cooking, wrap the tortillas in foil and let them heat in the oven for a few minutes according to the cooking instructions on the pack.

When the prawns are cooked through, assemble the tortillas with the salsa, onions, prawns and cheese, and tuck in!

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