Donal's spicy prawn tacos

Ingredients

Serves: 4

Time: 25 minutes

• 400g chilli marinated prawns
• 1 small pineapple
• 2 avocados
• Large handful of coriander, plus extra leaves to serve
• Juice and zest of 1 lime
• 12 corn tacos
• Olive oil
• Sea salt and freshly ground black pepper
• Green jalapeno hot sauce, optional

Method

1. Begin by removing the skin and any eyes from the pineapple then cut the pineapple around the core. Cut the pieces into 1 inch 'fingers' and into inch long pieces. Drizzle over a little olive oil and season with salt and pepper, rubbing the seasoning into the pineapple to coat.
2. Place a griddle pan over a high heat and when hot add the pineapple, turning occasionally until charred.
3. Blitz, peel and de-stone the avocados and place into a mini food processor with half of the coriander, some salt and the lime juice. Blitz until smooth then set aside.
4. Back to the pineapple, remove from pan and allow to cool slightly.
5. Toast the tacos in a pan and keep warm in a tea towel
6. Then, place a pan over a high heat and add a drizzle of oil.
7. Add the lime zest to the prawns along with some salt and pepper and any remaining juice that you can squeeze out of the lime. Stir everything to combine then place the prawns into the hot pan, drizzling with hot sauce if using, and cook for a few minutes on each side, until nicely charred and cooked through.
8. Dice the pineapple pieces into small pieces and place into a bowl with the remaining coriander and some salt and pepper and stir to combine.
9. Serve prawns, pineapple and guac with the tacos and dig in.