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- Piquillo Prawns with Chunky Avocado Salsa
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Search results for 400g raw king prawns, defrosted if frozen (for shell-on prawns, peel before marinating, leaving tails intact if liked)
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Search results for 4 tbsp olive oil
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Search results for 4 limes (approx.), juiced (to give 4 tbsp)
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Search results for 100g walnut pieces, chopped
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Search results for 2 (230g) jars pimiento piquillo peppers, drained
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Search results for 2 red onions (1 small, roughly chopped; 1 finely diced)
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Search results for 2 large avocados, halved
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Search results for 3 tomatoes, halved, seeds scooped out and diced
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Search results for 8 mini tortillas
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Ingredients
- 400g raw king prawns, defrosted if frozen (for shell-on prawns, peel before marinating, leaving tails intact if liked)
- 4 tbsp olive oil
- 4 limes (approx.), juiced (to give 4 tbsp)
- 100g walnut pieces, chopped
- 2 (230g) jars pimiento piquillo peppers, drained
- 2 garlic cloves
- 2 red onions (1 small, roughly chopped; 1 finely diced)
- 1 tsp chilli flakes, plus 1 pinch (or 1 tsp chopped red chilli) (optional)
- 2 large avocados, halved
- 3 tomatoes, halved, seeds scooped out and diced
- 1 bunch coriander, roughly chopped
- 8 mini tortillas