Prawn & Pineapple Tacos
prep - 3-5 mins
Cook - 10-15 mins
Servings - 1 Serving of 3 Tacos
This Mexican inspired dish can be the perfect recipe for a outdoors BBQ cookout to enjoy on your own or with friends and family!
Macros per serving:
Ingredients
- 200g Raw Peeled King Prawns
- 100g Pineapple Chunks
- 100g Mixed Peppers
- 3 Corn Tortillas
- 100g Cooked Basmati Rice
- 1 Sprig Coriander
- 1 tbsp Chives
- 1 Lime
- 40g Shredded Lettuce
For a visual punch, change your lettuce for shredded red cabbage, this will take your meal to the next level visually
Method
1) In the bottom of a large bowl, whisk together the lime juice, chives and cilantro. Place the prawns in the bowl, toss to coat and let sit for 5 minutes. If you have longer to marinade, let rest in the fridge for around 2-3 hours.
This is a Low FODMAP recipe, but if that doesn’t apply to you then feel free to add some spices here, Sriracha, Cayenne pepper, and ginger are great choices
2) Preheat your indoor or outdoor grill over medium heat. Place the prawns on the skewers, alternating with pieces of pineapple.
3) Place the skewers on the grill and cook for 3-4 minutes per side, or until the prawns are cooked through. Meanwhile, spray a skillet with cooking spray and sauté the peppers over medium heat for 3-4 minutes, or until firm tender. My preference is to chop the peppers very long and thin.
4) Remove the prawns from the grill and serve with the sautéed peppers, cooked brown rice, lettuce and corn tortillas.
Prawn & Pineapple Tacos
prep time - 3-5 mins
Cooking time - 10-15 mins
Servings - 1 Serving of 3 Tacos
This Mexican inspired dish can be the perfect recipe for a outdoors BBQ cookout to enjoy on your own or with friends and family!
Macros per serving:
Ingredients
- 200g Raw Peeled King Prawns
- 100g Pineapple Chunks
- 100g Mixed Peppers
- 3 Corn Tortillas
- 100g Cooked Basmati Rice
- 1 Sprig Coriander
- 1 tbsp Chives
- 1 Lime
- 40g Shredded Lettuce
For a visual punch, change your lettuce for shredded red cabbage, this will take your meal to the next level visually
Method
1) In the bottom of a large bowl, whisk together the lime juice, chives and cilantro. Place the prawns in the bowl, toss to coat and let sit for 5 minutes. If you have longer to marinade, let rest in the fridge for around 2-3 hours.
This is a Low FODMAP recipe, but if that doesn’t apply to you then feel free to add some spices here, Sriracha, Cayenne pepper, and ginger are great choices
2) Preheat your indoor or outdoor grill over medium heat. Place the prawns on the skewers, alternating with pieces of pineapple.
3) Place the skewers on the grill and cook for 3-4 minutes per side, or until the prawns are cooked through. Meanwhile, spray a skillet with cooking spray and sauté the peppers over medium heat for 3-4 minutes, or until firm tender. My preference is to chop the peppers very long and thin.
4) Remove the prawns from the grill and serve with the sautéed peppers, cooked brown rice, lettuce and corn tortillas.
