Chimichurri Prawn Tacos

Chimichurri Prawn Tacos are one of my all-time favourites and they can be made in under 10 minutes.

UNDER 10 MINS

Ingredients

• 1 cup fresh parsley leaves
• 1/2 cup fresh coriander leaves
• 1/4 cup red wine vinegar
• 3 cloves garlic
• 1 tsp red pepper flakes
• 1/2 tsp cumin
• 1/2 cup extra virgin olive oil
• 450g prawns, peeled
• 1 tsp smoked paprika
• 1/2 tsp garlic powder
• 8 small tortillas
• 1 cup shredded red cabbage
• 1 avocado, sliced
• 1/2 cup crumbled feta cheese
• 1 lime

Instructions

1. In a food processor, combine the parsley, coriander, red wine vinegar, garlic, red pepper flakes, and cumin. Pulse until finely chopped.
2. With the processor running, slowly drizzle in olive oil until the mixture is well combined and smooth. Season with salt and pepper to taste. Set aside.
3. In a bowl, toss the prawns with olive oil, smoked paprika, garlic powder, salt, and pepper.
4. Heat a large pan over medium-high heat. Add the prawns and cook for 2-3 minutes on each side, or until they are pink and opaque. Remove from heat.
5. Warm the tortillas in a dry pan or microwave until pliable.
6. Spread a spoonful of chimichurri sauce on each tortilla.
7. Top with the prawns, shredded red cabbage, avocado slices, and crumbled feta cheese.
8. Serve the tacos with lime wedges on the side.