Taco Salad Bowls with Prawns

  • 04 Sep - 10 Sep, 2021
  • Mag The Weekly
  • Cookery


· 8 tortilla wraps

· Olive oil

· 400 g raw prawns

· 3-4 sliced red peppers

· 16 spring onions

· 2-3 gem lettuces

· 6 tablespoons ready-made aioli

· Juice of 1 lemon

· Pinch of sea salt flakes

· A pinch of smoked paprika

· Handful of chopped parsley


Heat the grill to medium. Brush the tortilla wraps with a little olive oil, grill for one minute on each side until lightly charred. Quickly and carefully push the warm wraps into eight shallow bowls and leave to set. Toss the prawns, red peppers and spring onions in a splash of olive oil. Heat a large griddle pan to medium-high. Add the prawns and vegetables, cook until the prawns are pink and the vegetables are tender, turning throughout. Finely slice the little gem lettuces, then divide among the tortilla bowls and top with the prawns, peppers and spring onions. Whisk the ready-made aioli, lemon juice, a pinch of sea salt flakes with sweet smoked paprika. Drizzle the dressing over the salad, then sprinkle with a handful of chopped parsley and serve.