Mexican Prawn Lettuce Tacos (Lactose & Wheat Free)

Fresh, vibrant lettuce boats filled with golden prawns, colourful salsa, and a zesty squeeze of lime make this a light yet flavour-packed Mexican-inspired meal.

Ingredients (serves 2–3)

• 12 large prawns, peeled and deveined

• 1 tbsp olive oil

• 1 garlic clove, finely chopped

• 1 tsp smoked paprika

• 1 tsp ground cumin

• ½ tsp chilli flakes (optional)

• Juice of 1 lime

• Sea salt & black pepper, to taste

For the fresh toppings:

• 1 small avocado, diced

• 1 small yellow capsicum, finely diced

• ½ small red onion, finely diced

• ½ cup cherry tomatoes, quartered

• ¼ cup fresh coriander leaves, chopped

• Extra lime wedges

For the “shells”:

• 8–10 large iceberg or cos lettuce leaves, washed and patted dry

Method

1. Marinate the prawns: In a bowl, combine prawns with olive oil, garlic, smoked paprika, cumin, chilli flakes, lime juice, salt, and pepper. Toss well and let sit for 10–15 minutes.

2. Prepare the toppings: While prawns marinate, mix avocado, red capsicum, onion, cherry tomatoes, and coriander in a bowl. Season with a little lime juice, salt, and pepper.

3. Cook the prawns: Heat a pan over medium-high heat. Add prawns and cook for 2–3 minutes per side, until pink and slightly charred.

4. Assemble tacos: Lay lettuce leaves on a plate. Place a spoonful of the fresh topping mix inside each, add 1–2 prawns, and finish with an extra squeeze of lime.

Serving Suggestion

Arrange the lettuce tacos on a platter and serve family-style with extra lime wedges and a sprinkle of fresh coriander. Add a drizzle of chilli oil or dairy-free yoghurt if you’d like a creamy finish.