Prawn taco recipe from Bazaar Marketplace.



1 fresh habanero chilli – seeds removed

4 garlic cloves

Roots of 1 bunch coriander

150ml olive oil, plus 2 tbs extra

1kg green prawns, peeled and de-veined

Method: Blend habanero, garlic, coriander and 150ml olive oil until smooth. Toss with prawns. Cover and chill overnight.


 3 large dried chipotle chillies*, soaked in warm water for 20 minutes, drained

200g creme fraiche or sour cream

1/3 cup (55g) blanched slivered almonds

20g grated cheddar cheese

20g grated parmesan cheese

1 tablespoon chopped coriander leaves

Grated zest and juice of 1 lemon

Method: Blend all ingredients into a coarse paste and thin with water, if needed.



1/2 iceberg lettuce, shredded

Lime wedges, to serve

Heat some olive oil in a frypan over medium-high heat. Cook prawns, turning, for 6 minutes or until just cooked. Top the tortillas with lettuce, prawns and salsa, then wrap up and serve with lime on the side.

Book a room

You may also like

January Happenings at QT Gold Coast

January Happenings at QT Gold Coast


Find out more

Four of the Finest Fitness Fads

Four of the Finest Fitness Fads


Find out more

Ain't No Wave Pool

Ain't No Wave Pool


Find out more