Mexican inspired dishes are one of my favourites to serve at a family gathering, or to have as a comfort food snack. Spicy peppers, tangy lemon flavours paired with smooth sour cream and melted cheese - you can't get much better than that. We all know and love Mexican favourites like nachos, burritos, fajitas and quesadillas but there is so much more to discover when it comes to this flavoursome cuisine.
I teamed up with Gran Luchito smoked chilli sauces to rediscovered Mexican inspired flavours and bring a kick of spice back to the kitchen. I put the sauces and my cooking to the test by creating some new recipes for a Mexican family feast - the first recipe on my radar was Grilled Avocado with Prawns, the recipe for which I found on the Gran Luchito website.
These stuffed grilled avocados are perfect as a snack or an appetiser - so light, fresh and delicious! When I first mentioned that we'll be having grilled avocados, my family and friends didn't know what to expect - everyone is just used to eating raw avocados in salad or on toast. But trust me, the recipe went down a treat!
What you'll need (feeds 4 as a starter):- 2 Avocados
- 12 raw king prawns (a packet from the supermarket will be just the right amount)
- 2 Limes
- 1tbsp Gran Luchito Smoked Chilli Pickle
- Handful fresh coriander
- 1tbsp Olive oil
Rub the chilli paste into the prawns - I usually leave them in their packet as it saves the washing up at the end of the evening! Cover and place in the fridge for at least an hour - but longer if you can.
Cut the avocados in half and remove the stones. In a bowl mix juice of 1 lime, olive oil, salt and pepper - dip the avocados in the mixture and ensure they are all covered.
Grab a griddle pan and get it hot, hot, hot! Throw on the prawns and grill for about 4 minutes - you'll know when the prawns are cooked as they will turn pink.
Remove prawns from the pan and place the avocados on the griddle - I like to do the avocados second as they get all the prawn flavours whilst they cook. Leave the avocados on the grill for about 4 minutes, remove from the grill and place on plates with the flesh side up. Fill the avocados with cooked prawns, sprinkle on coriander and squeeze the juice of one lime all over the plate.
MY KITCHEN ESSENTIALS: