2large ripe avocadosor see notes below how to speedily ripen avocados
1green tomatoseeds removed
1small shallotpeeled and roughly chopped
half green chillijalapeño, seeds removed, roughly chopped
juice of 1 lime
a little salt and white pepperto taste
For the prawns
400g| 14oz raw king prawnsshrimp, thawed if frozen
2large eggslightly beaten
about 100g | 3.5oz panko breadcrumbsor more, as needed
about 100g | 3.5oz plainall purpose flour
salt and pepper to season
pinchhot chilli powder
rapeseedcanola oil to fry
For the tacos
4large tomatoesI used green, yellow and red, seeds removed, finely chopped
1small gem lettucesliced very thinly
1red onionfinely chopped (optional)
Baxters Spicy Slaw to top
fresh coriander leaves to garnish
lime wedges to serve
Put all the ingredients for the guacamole in a mini food chopper or blender. Process until smooth. Taste and adjust the seasoning to your liking. Transfer to a bowl.
Put the flour on a plate and season with salt, pepper and a pinch of chilli powder (or use whatever spicy seasoning you prefer).
Place the eggs in a shallow bowl and the breadcrumbs in another.
oss the prawns in the flour until lightly coated - you will need to do this in batches.
Dip your prawns into the egg and then in the breadcrumbs to coat. It helps to use one hand to dip into the flour and the other to coat them in the egg/breadcrumbs. Or employ a helper!
Fill a deep-sided frying pan about 1/3 full of oil and heat until a cube of bread sizzles if dropped in. Fry the prawns, in batches, over medium heat until golden - usually less than 2 minutes per side.
Transfer the cooked prawns onto a wire rack lined with kitchen towel to cool. Transfer to a bowl.
Put the sliced tomatoes, lettuce and onion in small bowls and serve alongside the prawns, tortillas, spicy slaw and guacamole so that everyone can help themselves.
Spread some guacamole on the tortillas and then layer the other fillings on top finishing with the slaw. Serve with lime wedges and coriander leaves on the side.
If your avocados are not fully ripe use this simple hack to speedily ripen them. Preheat the oven to 100C (200F), wrap the avocados in foil and bake for 20-30 minutes or until they feel soft/ripe. Cool before using.