2 medium squid (can be bought frozen (cut up into chunks))
1 fresh red chilli
2 garlic cloves (finely chopped)
½ red onion
¼ red pepper
1 medium tomato (take out the pips)
3 large wraps (makes 12 mini tacos)
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.
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.
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.
Add the coriander and lime then mix everything together.
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.
View the recipe instructions at Globe Scoffers
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