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.
More of Geoff's Mexican recipes for casual cook-ups for friends