- 24 medium Australian Prawns (approx. 650g)
- ½ tsp sea salt
For the Salsa
- 500 g Yellow Papaw
- ¼ red onion, finely diced
- ½ cup fresh coriander leaves
- 2 tbsp lime juice
- 8 – 12 medium corn or flour tortillas
Peel, de-seed and dice papaw, combine with remaining salsa ingredients and stir to combine.
Peel and roughly chop prawns, season with salt. Heat a skillet to medium-high and cook prawns for two minutes until opaque. If required, add a splash of olive oil.
Layer tortillas with prawns and salsa just before serving.
Tip: Warm tortillas in a hot skillet, then wrap in a clean tea towel until needed.