Nectarine and Chilli Salsa Tacos

How to make Nectarine and Chilli Salsa Tacos

Prep Time: 15 minutes        |        Cook Time: 10 minutes        |        Serves: 8

Ingredients

Nectarine and chilli salsa:

• 2 ripe nectarines, diced
• ½ small red onion, finely chopped
• 1 small red chilli, finely chopped
• 1 lime, juiced and zested
• 1 tbsp The Olive Tree extra virgin olive oil
• 2 tbsp chopped fresh coriander, plus extra to serve

Tacos:

• 2 x 280g The Fishmonger smoky BBQ southern style marinated prawns
• 300g Diego’s Street Tacos Cali Mex Tortillas
• 1 avocado, peeled and sliced
• 120g The Fresh Salad Co rocket leaves

Method

1. Combine all the nectarine salsa ingredients into a bowl and stir to combine. Set aside for flavours to develop.
2. Heat bbq or chargrill to medium-high heat. Spray bbq plate with oil and cook prawns for 4-5 minutes until charred and cooked through. Remove prawns and set aside, covered with foil to keep warm.
3. Clean grill down with paper towel and heat tortillas over grill for 1 minute each side until softened.
4. Load tortillas with rocket leaves, prawns, avocado and top with nectarine salsa.
5. Serve with extra coriander leaves.