Recipe and image courtesy of The Watercress Company, watercress.co.uk
For extra crunch, serve with a bowl of tortilla chips to scoop up any leftover salsa.
Mini prawn tacos with watercress pico de gallo
Who needs to go out when you can stay in and eat these tasty prawn tacos?
Prep: 15 mins
Cook: 5 mins
Total: 20 mins
Published: May 19, 2025 at 11:00 am
Ingredients
- 150g/5.3 oz King prawns peeled
- 1 Lime juiced
- 1 tbsp Paprika
- Salt to taste
- 4 Mini tortillas
- 60g/2.1 oz Watercress
- 1 Spring onion cut into fine slices
- a handful Fresh coriander chopped, to serve
- Lime wedges to serve
- 200g/6.7 oz Tomatoes finely diced
- 1 Red onion finely diced
- 1 Garlic clove finely chopped
- 20g/0.7 oz Watercress finely chopped
- 20g/0.7 Fresh coriander finely chopped
- 1 Chilli pepper finely diced
- Salt and pepper to taste
- Lime juice to taste
Method
Step 1
In a bowl, toss the prawns in the lime juice, paprika and a generous pinch of salt. Grill for a couple of minutes on each side.
Step 2
For the pico de gallo salsa, combine 200g tomatoes, 1 red onion, 1 clove garlic, 20g watercress, 20g fresh coriander, 1 chilli pepper, salt and pepper and lime juice in a bowl and mix well.
Step 3
Warm the tortillas for 30 seconds on each side in the same pan you used for the prawns.
Step 4
To serve, 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 squeeze of lime juice.
