Spicy prawn tacos with pineapple salsa

• Frozen cooked prawns250g
• Smoked paprikastore cupboard1 tsp (5g)
• Garlic2 cloves
• Plain tortilla wraps8
• Pineapple chunks in juice1 × 432g tin
• Cucumber1
• Savoy / white cabbage¼
• Greek-style natural yoghurt100g
• Lemons1
• Vegetable oilstore cupboard1 tbsp (15ml)

Plus salt and pepper. About £5.30 for the amounts used.

Method

1. 1

   Defrost 250g prawns following the pack and pat dry.

2. 2

   Make the salsa: finely chop the drained pineapple from 1 tin and half a cucumber, and mix with a squeeze of lemon.

3. 3

   Fry the prawns in 1 tbsp oil with 2 crushed garlic cloves and 1 tsp smoked paprika for 2-3 minutes until hot.

4. 4

   Warm the 8 wraps and fill with shredded cabbage (¼ cabbage), prawns, salsa and a spoonful of the 100g yoghurt.