- 1 packet soft tortilla taco shells
- 12 whole king prawns, body shells removed, heads and tail still intact
- Panko bread crumbs
- Plain flour
- Eggs
- 2 avocados
- 1 truss tomato
- 1/4 cup coriander
- 1 tbs diced pickled jalapeños
- 1 lime
- 1 cucumber
- 1 truss tomato
- 1 red shallot
- Coriander, to serve
- Limes, to serve
- Extra virgin olive oil
- Salt
- Pepper
- Oil, for frying
- Preheat your oil.
- Coat the prawns in flour first, then egg, then the panko breadcrumbs and fry until golden. Drain and cool.
- Mix the avocado with diced tomato, jalapeños, coriander, lime and season to taste.
- To make the salsa, dice the tomato, shallot and cucumber finely and season with salt pepper and olive oil.
- Serve tacos with extra coriander and a squeeze of lime.
