Kiwifruit aren’t just a nutritious snack. They’re delicious in this sweet and tart pineapple and kiwi relish to pair with smoky prawn tacos
A great hack for if you are constipated is to eat a couple of kiwi fruits a day. They are full of fibre and the enzyme actinidin, which helps soften things for many people. The trouble is that it can get quite boring eating plain kiwi every day. These tacos are topped with a delicious sweet and tart pineapple and kiwi relish, so you can sneak in the kiwi with your dinner.
Ingredients
- 400g peeled raw jumbo prawns (not frozen)
- 1 tsp smoked paprika
- ½ tsp red chilli powder
- 1 x 400g tin black beans, drained
- 8 corn and wheat tortillas (30cm in diameter)
- 1 tbsp vegetable oil
- ¼ red cabbage, thinly sliced
For the relish
- 200g pineapple, diced
- 2 kiwi fruits, peeled and diced
- Juice of ½ lime
- ½ tsp smoked paprika
- To serve (optional)
- Soured cream
- Jalapeños from a jar
- Coriander, chopped
- Red onions, thinly sliced and pickled in apple cider vinegar
Method
- Place the prawns in a bowl and sprinkle over the paprika and chilli powder. Stir to combine.
- To make the relish, combine all the ingredients in a bowl and mix together, then taste and adjust the seasoning.
- Rinse the black beans with cold water, then again with kettle-hot water to warm them up. Heat up your tortillas, either in the microwave or in a large, flat frying pan. Wrap them in a clean tea towel to keep warm.
- Place a non-stick frying pan over a high heat and pour in the vegetable oil. When the pan is hot but not yet smoking, add the prawns and cook them quickly so that they get a nice colour. They will take just 2-3 minutes to cook through.
- Pile the warm tortillas on plates with the black beans, red cabbage, prawns and relish. If you like, top with soured cream, jalapeños and chopped coriander, and serve with avocado and red onion pickled in apple cider vinegar.