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Recipe of the Week: Pineapple tacos with prawns, chilli and lime


By Features Reporter


Pineapple tacos from Life Kitchen by Ryan Riley. Picture: Clare Winfield/Bloomsbury/PA
Pineapple tacos from Life Kitchen by Ryan Riley. Picture: Clare Winfield/Bloomsbury/PA

Pineapple tacos with prawns, chilli and lime are a major hit of flavour.

"My all-time favourite recipe from the Life Kitchen classes, pineapple tacos is the dish that gets the greatest number of emotional reactions from our guests," says Ryan Riley of Life Kitchen.

"Once, a wonderful man called Mike – who is 75 years old and hadn't tasted anything in a very long time as a result of his treatment – found this recipe a complete revelation. So many others have said the same thing.

“Pineapple tacos are a novel idea, but once you've made them, you won't look back."

Ingredients (makes about 20 tacos)

100g cooked prawns, shelled

1 red or green chilli, finely chopped, plus extra to serve (optional)

1 lime, zest and juice, plus extra wedges for squeezing (optional)

1 spring onion, sliced into rough matchsticks

1 pineapple, peeled and sliced into wafer-thin circles

A small handful of coriander leaves

Method

1. In a bowl, mix the cooked prawns with the chilli, the lime zest and juice and the spring onion.

2. Fold each pineapple round in half to resemble a taco shell. Fill each shell with an equal amount of the prawn mixture, sprinkle over a few coriander leaves and squeeze over some extra lime, if you like.

Serve immediately with optional extra chilli on the side.

n Life Kitchen by Ryan Riley, photography by Clare Winfield, is published by Bloomsbury, priced £20. Available from March 5.



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