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.

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