Prep time: 30 min
Cooking time: 15 min
Ingredients
- 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
Tandoori prawns tacos
Method
- In a large bowl add all the ingredients under marinade and mix everything well. Keep it aside for at least 30 minutes.
- Meanwhile let's make the salsa. In a bowl add the chopped avocado, pineapple, chilli, coriander, lemon juice and salt and mix it well. keep it aside.
- Let's make the green chutney. Add all the ingredients listed under green chutney in a food processor or mixer grinder and grind it into a smooth paste. Remove in a bowl and keep it aside.
- Now preheat the oven to 220 degrees C / 428 F.
- Skewer the prawns and brush with butter and grill for 10-12 minutes. Turning it halfway through. Brush it again with butter right before serving.
- To serve fill in the tacos with the tandoori prawns and top it up with the salsa, green chutney and some fresh onions. Sprinkle it with chaat masala if desired and enjoy it.
