Crunchy little tacos with a creamy flavourful topping of tiger prawns, avocado and harissa mayonnaise.
Published - 4 Nov 2025
Prep time
20 mins
Cooking Time
10 mins
Serves
16
Ingredients
32 raw tiger prawns, peeled
3 garlic cloves, crushed
1½ tbsp harissa
8 large corn or flour tortillas
Vegetable oil, for frying
100g mayonnaise
1 little gem lettuce
1 avocado, thinly sliced
Small handful coriander leaves
1 lime, cut into wedges, to serve
Method
Put the prawns into a bowl with the garlic and 1 tbsp harissa; season and set aside. Cut triangles (about 7cm diameter) or discs (with a 9cm cookie cutter or by cutting around an upturned mug) out of the tortillas. (The remaining tortilla pieces can be fried and seasoned to make tortilla chips).
Pour vegetable oil into a medium pan until it comes 1cm up the sides, and set over a medium heat. Once hot, add 3 or 4 cut tortillas at a time and fry for about 1 minute, turning over halfway through, until lightly golden. Remove and put on a piece of kitchen paper to drain, then immediately transfer to a wire rack, sprinkle with a little salt and allow to cool and crisp up. Repeat with the remaining triangles or discs.
Clean out the pan with kitchen paper and return to the heat. Add the prawns; stir-fry for 2-3 minutes until just cooked through. Set aside. Mix the remaining ½ tbsp harissa with the mayonnaise. To serve, place a small leaf of little gem lettuce on top of each of the tortillas. Dollop on some harissa mayo, put a slice of avocado and 2 prawns on top, then sprinkle over some coriander leaves. Serve with the lime wedges alongside to squeeze over.
They say the way to the heart is through the stomach, and Saga’s thoughtfully crafted food and wine holidays are perfect if you like trying new flavours and exploring traditional methods of cooking.