Mini Soft Prawn Tacos with Lime Cream
Tiny, soft-shell tacos filled with tender chopped prawns, mashed avocado, and a cooling lime yogurt. A fun, hand-held meal rich in protein and healthy fats.
Ingredients
- 80 grams Tender Prawns
- 2 pieces Mini Soft Tortillas
- 0.5 piece Ripe Avocado
- 2 tablespoons Greek Yogurt
- 1 teaspoon Lime Juice
- 1 teaspoon Olive Oil
- 1 teaspoon Fresh Cilantro
- 1 pinch Mild Paprika
Instructions
- Prepare the prawns: Ensure the prawns are peeled, deveined, and tails removed. If using frozen prawns, thaw them thoroughly.
- Safety Step: Cut the prawns into very small, bite-sized pieces (approx. 0.5cm - 1cm). Prawns can be rubbery; smaller pieces are much safer for toddlers.
- In a small non-stick skillet, heat 1 teaspoon of olive oil over medium heat. Sauté the chopped prawns with a tiny pinch of mild paprika for 2-3 minutes until they turn pink and opaque. Do not overcook.
- Prepare the avocado: Mash the ripe avocado in a small bowl with a few drops of lime juice until smooth.
- Prepare the lime cream: Mix the Greek yogurt with the remaining lime juice and the finely chopped cilantro.
- Warm the tortillas: Lightly warm the mini tortillas in a dry pan for 10-20 seconds until they are soft and pliable (not crispy).
- Assembly: Spread a layer of mashed avocado on each tortilla. Top with the cooked prawn pieces.
- Drizzle a small amount of the lime yogurt cream over the prawns.
- Safety Step: Fold the taco or cut it into half-moons. Ensure the filling isn't too hot before serving.
- Serve alongside some steamed corn kernels or soft black beans if desired.
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