Tandoori Prawns Tacos

For prawns tandoori marinade:

• 300 grams fresh prawns
• 100 g thick Greek/natural yoghurt
• 2 tsp lemon juice
• 2 tsp ginger-garlic paste
• 2 1/2 tbsp Rajah Tandoori Masala Blend
• 1 tbsp cornflour (for binding, this is optional)
• 1 tbsp mustard oil/veg oil
• 1 tbsp melted butter (for brushing the prawns while roasting)

For Avocado-Pineapple Salsa:

• 1 large avocado, chopped
• 1/2 cup pineapple, chopped
• 1 green chilli, chopped
• 2 tbsp coriander/cilantro, chopped
• 1 tsp lemon juice
• Salt as per taste

For Green Chutney:

• 3/4 cup fresh coriander leaves
• 1/2 cup mint leaves
• 2 1/2 cup thick Greek/natural yoghurt
• 1 green chilli
• 1 tsp ginger, grated
• 1 tsp lemon juice
• 1 tsp sugar/sweetener
• Salt as per taste

For the tacos:

• 4-6 taco shells or tortillas
• 1 onion, thinly sliced
• 1 tsp Rajah Chaat Masala, sprinkling on top