Chili Lime Shrimp Tacos

If you’re in need of a quick and tasty family dinner, look no further than this chili lime shrimp taco recipe! Either assemble before serving, or place toppings in separate bowls for a build-you-own experience.  

1. Tip the shrimp into a bowl. Add the zest and juice of 1 lime and half the oil, ground cumin, ground coriander and chopped chili. Season with salt and black pepper then mix really well until coated.   
2. If you have time, cover and place in the fridge to marinated for 1 hour.   
3. Meanwhile, tip the quinoa into a small saucepan, add 1/2 cup water and stir well. Bring to the boil, then cover with a lid and simmer for 20 minutes until the water has been absorbed and the quinoa tender. Remove the lid and stir through with a fork.  
4. Pour the rest of the olive oil into a large bowl. Add the remaining lime zest and juice, ground coriander and cumin and chillis and stir really well.   
5. Add the cooked quinoa, black beans, corn, avocado, red onion and coriander. Season with salt and black pepper and toss to combine. Set aside until ready to serve. 
6. Heat grill on high. Add the shrimp, rotating occasionally, for 3-4 minutes until golden and cooked through.   
7. Heat a frying pan and add the tortillas, one at a time, dry frying for 30-45 seconds on each side until just charred.   
8. Divide between serving plates. Spread a spoonful of sour cream over the taco, pile the quinoa mixture on top, then finish with the prawns and a sprig of cilantro. Serve immediately.