This summer we have been alternating between eating in the backyard and picnicking by the river. It’s been so lovely! The kids forever running around in their togs and we enjoying watching them run around making memories, so carefree.  At meal time our plates show an abundance of fresh fruit and vegetables, the colours jumping right out at you just begging to be devoured!

I have always loved using adding a sweet twist into our summer salads and meals by adding fruits and berries. This has increased now I have my children, as often the allure of a nectarine nestled in a salad is a great temptation to eat more greens!

In this recipe I went to Countdown and I couldn’t walk away from these juicy red strawberries, I’ve used them in a salsa and served it with smokey BBQ sweetcorn and crispy prawns. They’re wrapped up in a taco with avocado, paprika sour cream and coriander. This is a visual masterpiece but it’s the flavour that will knock your socks off!

So quick and easy and it can all be done on your BBQ!

I picked up all these ingredients from my local Countdown where they have the freshest summer fruit and berries. The best part is its always affordable, it’s my one-stop-shop to find all the ingredients for the dishes that my mind comes up with!

I hope you love this dish as much as I do.

Happy cooking Xx


5 from 1 vote

Prawn Tacos w BBQ Sweetcorn and Strawberry Salsa

Servings 4


  • 12 Tacos – I used soft flour tacos
  • 2 Corn cobs
  • 300 gm Raw Prawns – I used frozen peeled, with both the head and the tail removed. Defrost these by covering in water then patting dry with a tea towel
  • ½ c white Flour
  • 1 teaspoon salt
  • pepper
  • 1-2 Avocado
  • 2 lemons or limes
  • ¼ Red onion sliced and soaked in water for 10 mins to reduce the tang
  • Vegetable Oil to shallow fry your prawns approx. 4 tablespoons
  • ½ cup Sour cream
  • 1 teaspoon smoked paprika
  • Coriander
  • Jalapeno Optional – served on the side


  1. BBQ your corn or use a griddle pan to cook. Leave to cool and then slice off the cob. Set aside.
  2. My favourite method of cooking corn is to microwave for 3 mins, then peel and then BBQ as you ensure that all the kernels have maximum flavour.
  3. Slice your avocado lengthwise and squeeze over some lemon or lime and set aside
  4. To make the strawberry salsa, slice your strawberries, not too thin, these are the hero. Quarter your cherry tomatoes, put these in a bowl and add drained red onion and squeeze over the juice of half a lemon, a pinch of salt and some pepper. Taste and adjust seasoning if needed. Set aside.
  5. Give your sour cream a stir and if it needs loosening, add a splash of milk. Put into your serving dish and sprinkle the paprika on your sour cream. Set aside.
  6. Warm your tacos, and wrap in foil until plating. I used my griddle pan but BBQ or microwave are both great too.
  7. Get everything close and ready so that when your prawns are cooked you can plate easily
  8. Mix your flour with the Salt and pepper in a medium sized bowl
  9. Toss prawns in the flour and shake off any excess
  10. Add approx. 2 tablespoons of oil to a large pan on a medium heat. (OR use the BBQ hot plate)
  11. Fry the prawns until crispy on each size. Set aside on a plate with kitchen paper and prepare to make your tacos

  12. To assemble, lay out all your tacos. Start with 2 slices of avocado, then a large spoon of corn, then the prawns (around 3 each) then the salsa. Finish with the paprika sour cream, a couple of sprigs of coriander and (optional) jalapenos.

  13. Serve to your guests and watch their eyes light up!