Mini Prawn Tacos with Watercress Pico de Gallo

Serves 2 as a main or 4 as a starter | Prep time: 15 mins/Cook time: 5 mins

Ingredients:

150g peeled king prawns

Juice of 1 lime

1 tbsp paprika

4 mini tortillas

60g watercress

Spring onion, cut into fine slices

½ cucumber, cut into fine slices

Lime wedges & coriander, to serve

For the Watercress Pico de Gallo:

200g Tomatoes, finely diced

1 Red onion, finely diced

1 clove garlic, finely chopped

20g Watercress, finely chopped

20g Coriander, finely chopped

1 Chilli pepper, finely diced

Salt & pepper

Lime Juice

Method:

In a bowl, toss the prawns in the lime juice, paprika and a generous pinch of salt. Grill these either on the hob or a hot BBQ for a couple of minutes on each side.
For the pico de gallo, simply combine all ingredients in a bowl.
Warm the tortillas for 30 seconds on each side in the same pan or grill that you used for the prawns just before serving.
Layer each tortilla with watercress, prawns, spring onions, cucumber and a generous scoop of the pico de gallo salsa. Serve with a sprinkle of chopped coriander and a squirt of lime.