Prawn & halloumi tacos with pomegranate and lemon harissa

Name: Prawn & halloumi tacos with pomegranate and lemon harissa
Prep time: 10 min
Cook time: 6 min
Total time: 16 min
Yield: 2
Ingredients: 165 g pack extra large raw king prawns; 2 tbsp Ottolenghi Pomegranate, Rose & Preserved Lemon Harissa; 1 tbsp olive oil; 125 g halloumi, cut into 1cm cubes; 6 Gran Luchito Soft Taco Wraps, warmed, to serve; 170 g tub guacamole, to serve; 150 ml tub Essential Soured Cream, to serve; 1 lime, cut into wedges, to serve

Jake Normal's taco recipe brings big flavours together with prawns and a zingy, fresh pomegranate salsa.

4.5 out of 5 stars(2) Rate this recipe

Serves2
CourseLunch
Prepare10 mins
Cook6 mins
Total time16 mins

Please note, we take every care to ensure the product, allergen and recipe information displayed is correct. However, should a product be unavailable, alternatives may be displayed and/or a substitution provided. If you have an allergy or intolerance, please always check the product label before use.

165g pack extra large raw king prawns
2 tbsp Ottolenghi Pomegranate, Rose & Preserved Lemon Harissa
1 tbsp olive oil
125g halloumi, cut into 1cm cubes
6 Gran Luchito Soft Taco Wraps, warmed, to serve
170g tub guacamole, to serve
150ml tub Essential Soured Cream, to serve
1 lime, cut into wedges, to serve

For the salad

½ x 25g pack coriander, leaves only, roughly chopped
1 tbsp lime juice
40g pomegranate seeds
1 echalion shallot, thinly sliced into rings
1 large red chilli, thinly sliced (optional)

Add the prawns to a small bowl with 1½ tbsp harissa, mix well and leave for 5 minutes, or up to a maximum of 30 minutes.
Meanwhile, to make the salad, combine the coriander leaves, lime juice, pomegranate seeds, shallot and a pinch of salt in a small bowl, then set aside.
Add ½ tbsp oil to a medium frying pan and place over a high heat. Add the halloumi, then fry for 4 minutes, turning occasionally, until soft and golden brown all over. Add the remaining oil, the prawns and their marinade to the pan and cook for 3-4 minutes, stirring and turning, until the prawns are pink and opaque and just cooked through.
Remove the pan from the heat and stir in the remaining ½ tbsp harissa. Serve with the tortillas, guacamole, soured cream and salad, garnished with red chilli (if using), and lime wedges on the side for squeezing over.

Typical values per serving when made using specific products in recipe