Sally Obermeder & Maha Corbett share their easy One-Tray Prawn Tacos recipe

Now we're talkin'!

By Jess Arrowsmith • 10 months ago • RECIPE, HEALTH

If there’s one thing we’re certain about, it’s tacos. Add in a one-pan prawn taco dish by Sally Obermeder & Maha Corbett and we’re absolutely sold. Keep reading below for their must-try recipe from their new recipe book Super Green Super Easy. The book offers easy, nutritious and delicious salads, one-pot meals, bowls, one-tray wonders, smoothies and snacks. Let’s get cookin’!

This recipe serves 4 and is dairy-free, refined-sugar free.


  • 3 capsicums (peppers) (we use a mixture of red and yellow), sliced
  • 1 red (Spanish) onion, sliced
  • 1 small red chilli, deseeded and finely chopped
  • 2 tablespoons extra virgin olive oil
  • 3 tablespoons Mexican seasoning
  • pink salt
  • 600 g (1 lb 5 oz) raw prawns (shrimp), tails on, peeled and deveined
  • 1 lime, juiced, plus extra wedges, to serve
  • 1 tablespoon garlic salt
  • 8 flour or corn tortillas

Avocado Salsa:

  • 2 avocados, mashed
  • 2 limes, zested and juiced
  • 25 g (1 oz/½ cup) chopped coriander (cilantro) leaves, plus extra chopped, to serve.


  1. Preheat the oven to 200°C (400°F).
  2. Place the capsicum, onion and chilli in a bowl and add the olive oil, seasoning and 1 teaspoon of salt. Mix well to ensure the veggies are well coated. Spread out to cover half a large baking tray and roast for 20 minutes until cooked through and slightly caramelised.
  3. While the veggies are roasting, make the salsa by mixing together the avocado, lime zest and juice, coriander and a pinch of salt.
  4. Once the veggies are cooked, turn the oven setting to grill and place the prawns on top of the veggies on the baking tray. Squeeze the lime juice over the prawns and sprinkle on the garlic salt. Next, add the tortillas to the tray too. Grill for 5 minutes until the prawns are cooked through.
  5. Serve straight from the tray with extra coriander and lime wedges so everyone can make their own tacos.

‘Images and recipes from Super Green Super Easy by Sally Obermeder and Maha Corbett (Allen & Unwin, RRP $24.99) Photography by Rob Palmer.’



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