HelloFresharrow right iconarrow right iconRecipesarrow right iconarrow right iconSpiced King Prawn Tacos With Pineapple & Avocado Salsa
Spiced King Prawn Tacos with Pineapple & Avocado Salsa

Spiced King Prawn Tacos with Pineapple & Avocado Salsa

with Zesty Crema and Spiced Wedges

Street Food
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These Sweet and Spiced Prawn Tacos and Pineapple, Avocado Salsa are bursting full of luxury flavours and make the perfect dinner night option from HelloFresh. Cook up a fresh start!

Allergens:MilkCrustaceansMustardCereals containing gluten

Boxes and ingredients are packed in facilities that handles Peanut, Nuts, Sesame, Fish, Crustaceans, Milk, Egg, Mustard, Celery, Soya, Gluten and Sulphites. Due to the conflict in Ukraine, it has been necessary to substitute sunflower oil with rapeseed oil in some products without a label change. The FSA have advised that allergic reactions to rapeseed oil are rare.

Preparation Time45 minutes
Difficulty levelMedium
serving amount
Ingredientsarrow down iconarrow down icon
serving amount

450 grams


1 sachet

Central American Style Spice Mix

1 unit(s)


125 grams

Baby Plum Tomatoes

1 tin(s)

Pineapple Rings

½ unit(s)


2 unit(s)

Garlic Clove

1 bunch(es)


75 grams

Soured Cream


225 grams

King Prawns


1 sachet

Cajun Blackening


4 unit(s)

Plain Taco Tortilla

(ContainsCereals containing gluten)

Not included in your delivery

½ tbsp

Olive Oil for the Salsa

Nutritional information
Nutritional informationarrow down iconarrow down icon
per serving
per 100g
Energy (kJ)3143 kJ
Energy (kcal)751 kcal
Fat31.0 g
of which saturates10.0 g
Carbohydrate90 g
of which sugars14.0 g
Protein31 g
Salt2.4 g
Always refer to the product label for the most accurate ingredient and allergen information.
Utensilsarrow down iconarrow down icon
Baking Tray
Cutting board
Garlic Press
Medium Bowl
Small Bowl
Frying Pan
Instructionsarrow up iconarrow up icon
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Preheat your oven to 200°C. Chop the potatoes into 2cm wide wedges (no need to peel). Pop the wedges onto a large baking tray. Drizzle with oil, season with salt and pepper and sprinkle over the central American style spice mix. Toss to coat, then spread out in a single layer. TIP: Use two baking trays if necessary. When the oven is hot, roast on the top shelf until golden, 25-30 mins. Turn halfway through.


Meanwhile, slice lengthways into the avocado. Once you reach the stone turn the avocado around to cut it in half. Twist each half and pull it apart. Remove the stone then scoop the flesh out into a onto a board. Chop into small chunks. Quarter the baby plum tomatoes. Remove the pineapple from the tin (keep the tin and juice for later) and cut into small chunks. Zest and halve the lime. Peel and grate the garlic (or use a garlic press).


Roughly chop the coriander (stalks and all). Pop the olive oil (see ingredients for amount) into a medium bowl. Add a squeeze of lime juice and season to taste with salt and pepper, adding more lime juice if needed. Add the tomatoes, pineapple chunks and avocado along with half the coriander. Mix together and set aside.


Pop the soured cream in a small bowl and add the lime zest. Season with salt and pepper and mix together.


When your wedges have 5 mins remaining, heat a drizzle of oil in a medium frying pan on medium-high heat. Once hot, add the prawns along with the garlic and Cajun blackening. Season with salt and pepper and cook for 2 mins. Then add 1/2 tbsp pineapple juice per person and stir-fry until the prawns are cooked through, 1-2 more mins. Once cooked, remove the pan from the heat. IMPORTANT: Wash your hands and equipment after handling raw prawns. The prawns are cooked when pink on the outside and opaque in the middle.


Pop your tortillas onto the middle shelf of your oven to warm through for the last 1-2 mins of wedge cooking time. Transfer your tortillas to plates and serve with a spoonful of zesty soured cream, spread over the bottom, followed by the prawns and salsa. Finish with the wedges alongside and the remaining coriander sprinkled over the top. Enjoy!