This dish is a great way to get the kids involved in the kitchen.


  • Prawns

  • 600 g green king prawns

  • 3 cloves garlic, crushed

  • 1 large Spanish onion, finely diced

  • 1 tsp cumin seeds

  • 1 tsp coriander seeds

  • 2 tsp salsa macha

  • 1 tsp sea salt

  • 100 ml extra virgin olive oil

  • Juice of 2 limes

  • Salsa

  • 5 Roma tomatoes

  • 4 chipotles in adobo (see tip below)

  • Sea salt to taste

  • Salad

  • 2 cups shaved cabbage

  • 2 cucumbers peeled, halved, seeded and cut into ½ cm semi-circles

  • ½ a bunch of coriander leaves, washed and chopped

  • To serve

  • Tortillas, enough to serve 4 people


  • 1.

    Peel and de-vein the prawns. In a bowl, mix the prawns with all the ingredients except the lime juice and leave to marinate for an hour.

  • 2.

    Finely dice the tomatoes and finely mince the chipotles. Mix the salsa ingredients together with a sprinkle of sea salt and place in a small serving bowl.

  • 3.

    Mix all the salad ingredients and place in a serving bowl.

  • 4.

    To finish, heat a grill pan or pan to hot. Add the prawns and marinade, cook quickly on one side and toss to cook on the other. Don’t overcook – it will happen quickly. Place the prawns in a serving bowl and squeeze the lime juice over. Heat the tortillas in a microwave.

  • 5.

    Place all the dishes in the middle of the table, take a tortilla and spoon a bit of each dish on, roll and enjoy.

  • Tip:

  • 1.

    Salsa macha is a traditional chilli salsa from the Oaxacan and Veracruz regions in Mexico, made with extra virgin olive oil. It is available in specialty food stores, as are the chipotles in adobo, a spicy Mexican sauce (adobo) of smoke-dried jalapeños (chipotle).


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