Hands-on time: 15 minutes.
Total time: 45 minutes.Juicy grapefruit and lime brighten up these fresh and light shrimp tacos.
INGREDIENTS:
• 1 large grapefruit
• 2 cloves garlic, minced, divided
• 450g large uncooked prawns, peeled, deveined and tails removed
• ½ cup thinly sliced green onions, divided
• 1 tsp chilli powder
• ¼ tsp sea salt
• 1 lime, zested and juiced
• 1 avocado, peeled and pitted
• 8 15cm corn tortillas, warmed
INSTRUCTIONS:
ONE : Zest grapefruit and set zest aside in a medium bowl. Segment grapefruit: With a paring knife, slice off ends and remove pith, working from top of fruit to bottom. In a wide shallow bowl, use a knife to make incisions along membranes toward centre of fruit and cut segments free. Cut into bite-size pieces. Reserve juice in bowl and transfer segment pieces to bowl with zest.
TWO : To bowl with juice, add half of garlic, prawns, ¼ cup onions, chilli powder and salt; toss to combine. Cover and refrigerate for up to 30 minutes.
THREE : Prepare guacamole: To bowl with segments and zest, add remaining half of garlic and ¼ cup onions. Stir in lime zest and juice, then smash avocado into mixture with a fork or the back of a spoon to form a chunky guacamole. Cover tightly and refrigerate until needed. (Guacamole should be eaten within 2 hours of preparation.)
FOUR : Heat a large frying pan on medium-high. Add prawn mixture and sauté, stirring frequently, until prawns are pink and cooked through, 3 to 5 minutes. Spread guacamole over tortillas and top with shrimp, dividing evenly.
