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Fancy something a little different? Try these soft tacos filled with spicy prawns and squid. Very easy to make and fantastic for sharing - give them a go!


2 people

Total time

15 minutes






  • 180 g raw king prawns (cut up into chunks)
  • 2 medium squid (can be bought frozen (cut up into chunks))
  • 1 fresh red chilli
  • 2 garlic cloves (finely chopped)
  • fresh coriander
  • ½ lime
  • 1 avocado
  • ½ red onion
  • ¼ red pepper
  • 1 medium tomato (take out the pips)
  • 3 large wraps (makes 12 mini tacos)


  1. To make mini tacos, use your tortillas and cut them with cake cutter or something round using a sharp knife. Put them in the microwave for 30 seconds to heat through.
  2. Finely cut up the red pepper, red onion and tomato and squeeze a little bit of lime and mix together. Slice the avocado into small chunks in separate dish and add a squeeze of lime juice. Set these aside while you cook your filling.
  3. Add a small amount of olive oil to a frying pan and add the chilli. Cook for about 30 seconds and add the prawns, stir to combine. Add the chopped garlic followed by the squid and cook for a minute or two until cooked.
  4. Add the coriander and lime then mix everything together.
  5. To each taco add a small amount of filling followed with a sprinkle of the onion, pepper and tomato then finish with a few chunks of avocado.
  6. View the recipe instructions at Globe Scoffers

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