Enjoy zesty lime BBQ prawns wrapped in a soft tortilla with a delicious avocado and prawn salsa. Spice things up and add extra zest with your favourite chilli sauce.

  • Serves: 12
  • Prep Time: 25 mins
  • Cooking Time: 15 mins


  • 1kg prawns, peeled, deveined
  • Zest of 2 limes
  • 1 tbsp grated ginger
  • 1 tbsp grated garlic
  • 3 lime leaves, finely shredded
  • 1 tbsp vegetable oil
  • 12 x soft mini tortillas
  • Your favourite chilli sauce to serve
  • 1-2 avocado, peeled and deseeded. Thickly sliced
  • 1/2 Iceberg lettuce, shredded
  • 2/3 cup sour cream


  • 180g cherry tomatoes, halved and roughly chopped
  • 3 spring onions
  • 2 tsp roughly chopped jalapeño chillies
  • 1 tbsp finely chopped coriander
  • Juice of 1 lime
  • 2-3 drops of tabasco to taste
  • Salt and pepper to taste
  • 2 corn cobs



  1. Place BBQ Hot Plate Liner onto a BBQ hot plate. Preheat BBQ to med – high heat.
  2. Place lime zest, ginger, garlic and lime leaves in a bowl, add the vegetable oil and the prawns. Toss around to coat.
  3. Place cherry tomatoes, spring onion, jalapeño chillies, coriander, lime juice and tabasco sauce in a bowl, season with salt and pepper and mix well to combine. Set aside.
  4. Place corn on the BBQ and cook for 10 minutes turning frequently. Once cool, cut the corn off the cob running a sharp knife down the length of the corn. Add corn to the salsa.
  5. Place the prawns on the BBQ and cook for 1 minute each side, until just turning golden.
  6. Place tortillas on the BBQ plate and cook for 30 sec each side.
  7. To assemble tacos, place a tortilla on a plate top with a pinch of lettuce, a slice of avocado, prawns, salsa, a teaspoon of sour cream. and a splash of your favourite chilli sauce. Fold in half and enjoy.

Our website uses cookies to improve your user experience. If you continue browsing, we assume that you consent to our use of cookies. More information can be found in our Privacy Policy.