Spicy prawn tacos with pineapple salsa

• Frozen cooked prawns250g
• Smoked paprikastore cupboard5g
• Garlic (4 bulbs, approx 40 cloves)2
• Plain tortilla wraps (8 pack)8
• Pineapple chunks in juice (432g tin)1
• Cucumber1
• Savoy / white cabbage¼
• Greek-style natural yoghurt100g
• Lemons (4 pack)1
• Vegetable oilstore cupboard15ml

Plus salt and pepper. About £5.21 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.