Photo by Tam West
Having some fresh seafood at a Mexican feast will provide a nice balance of lightness. These super-easy and quick to prepare prawn tails are the perfect solution. Sweet and juicy, they work superbly in a tortilla with guacamole, a splash of chilli or barbecue sauce and some homemade sharp vinegary pickles like these celery and radish ones.
- Pat dry prawn tails on paper towels.
- Mix with salt, garlic and oil to marinate for 10 minutes before cooking.
- Heat grill or barbecue char-grill until hot. Cook prawns on a high heat in small batches for two minutes on each side until lightly caramelised. Serve with tortillas or on tacos with radish and celery pickles.