A Real Mouth Drooler.
- King Prawns
- 2 Ripe Avocados
- Butternut Squash
- Red Chilli
- Pomegranate Seeds
- Olive Oil
- Black Pepper
Cut the Butternut Squash into cubes and the peppers into strips. Coat them with a tablespoon of olive oil and season with salt and pepper. Roast for 40 minutes at 200 degrees.
Add a teaspoon of olive oil to a pan and fry the prawns for 8 minutes. Whilst cooking, season with salt, pepper, chilli flakes, paprika and garlic.
Blend the avocados, chilli flakes, seasoning and lemon juice until smooth.
In a dry pan, toast the tortillas for 10 seconds on each side then remove.
Build away- Spread a heaped tablespoon of the avocado on the base of the tortilla. Then place some of the butternut squash cubes on top with some of the pepper strips. Add around 5 prawns to each taco, with a small handful of sweetcorn, pomegranate seeds and some radishes. Sprinkle on some chopped coriander and fresh red chilli and squeeze over some lime juice.
This delicious dish was created by Natasha Agedo, for more recipes off her please visit @food.brb on Instagram.