PRAWN TACOS

• ½ red onion, finely sliced

• ½ red cabbage, finely sliced

• 1 red chilli, deseed and finely chop

• 2 limes, zest and juice

• 1 lime quartered

• 4 clementines, peel and remove the pith and chop into 1cm pieces

• Fresh coriander leaves chopped, small handful

• 1 pack small soft tacos

• Olive oil

• 3-4 cloves garlic

• 300-350g of prawns (you can buy a ready pack of garlic and coriander prawns)

• 1/3 cup mayonnaise

• 2-3 tsp lemon juice

Make the Salsa & Mayo

1. Mix the onion, cabbage and chilli

2. Add a pinch of salt (this will soften then and bring out the juices)

3. Add the lime juice and zest (I use 2 here but the original recipe said 1)

4. Mix thoroughly and let it rest for at least 10 minutes

5. Add the clementines and coriander

6. In a separate dish, mix the mayonnaise and lemon juice (you can buy this ready made  and I tend to be very generous with it as I love it!)

Heat the tacos

1. Dry fry each taco and wrap them in foil as you go to keep them warm

2. I put them in a low oven to keep them all warm whilst I make the prawns

3. I also add a serving dish to the oven so its warm for the tacos

Cook the prawns

1. Using the same pan, when its heated add the oil and give it a few minutes to heat up

2. Add the garlic and prawns and fry until cooked (or heated in using precooked prawns)

3. Add half the coriander

Build the tacos

1. Set up the tacos, the serving dish, the salad and mayonnaise all on your work surface

2. Grab a taco, spread out a teaspoon of mayonnaise add a tablespoon of salad, add 3 prawns, add to the dish.  Repeat!

3. Sprinkle the tacos in the dish with the remaining coriander.

This was from the M&S magazine.