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Bajan Prawn Tacos with Pink Florida Grapefruit Avocado and Black Beans

Florida Grapefruit has teamed up with celebrity chef Gizzi Erskine to create a number of simple, delicious recipes that use Florida Grapefruit.

Florida Grapefruit is a great way to brighten up your winter diet.  I had a go at making one of Gizzi's recipes and I must say these Bajan Prawn Tacos were really, really tasty. As Paul (the husband) doesn't eat prawns I did the very same recipe but used chicken instead and it worked well.  A lovely mix of spiciness that works really well with the other ingredients. 

Bajan Prawn Tacos

Florida Grapefruit is like no other as it isn't bitter in taste. Because of  Florida’s unique climate that includes both tropical and subtropical attributes, as well as sandy soil perfectly suited for citrus trees, that receive over 130 cm of rain per year; this makes Florida Grapefruit sweeter and juicier than their Mediterranean counterparts.

Did you know?
  • Florida Grapefruit is fat free, cholesterol free, and high in fibre
  • One half of a Florida Grapefruit is only 60 calories
  • One Florida Grapefruit provides 100% of your recommended daily allowance of vitamin C
  • Each Florida Grapefruit is packed full of vitamins, iron and essential anti-oxidants that help give your immune system a much needed kick start this winter
Gizzi Erskine

Gizzi Erskine.  Photo supplied by Florida Grapefruit

Yield: Makes 4 Tacos - serves 2

Bajan Prawn tacos with pink Florida grapefruit

A lovely mix of spiciness that works really well with the other ingredients.
prep time: 25 minscook time: 10 minstotal time: 35 mins


The Prawns:
  • 12 big fat raw tiger prawns, peeled and slit deeply down the back almost to butterfly them, intestine removed.
  • 1 tbsp olive oil
  • 2 cloves garlic, grated finely
  • 1 red chilli, chopped
  • 1/2 tsp salt
  • 1/2 tsp ground cumin
  • 1/2 tsp ground coriander
  • 1/2 tsp smoked paprika
The Tacos:
  • 4 corn tortillas
  • 1/2 little gem lettuce, thinly shredded
  • 6 radishes, thinly sliced
  • 1 Florida pink grapefruit, segmented and cut into small pieces
  • 1 avocado, peeled seeded and finely chopped
  • 100g tinned black beans, drained and rinsed
  • Juice 1 lime
  • Sea salt
  • 40g feta cheese
  • A good handful of fresh coriander, leaves picked
  • Hot sauce and soured cream to serve


  1. First start by making the marinade for the prawns. Place the prawns in a bowl and mix together with the oil, garlic, chilli, (I like to keep the seeds in), salt and spices.  Cover, and leave to marinate in the fridge whilst you prepare the other ingredients.
  2. Next make the salad. Mix the shredded lettuce, radishes, Florida grapefruit, avocado, beans, lime juice and salt in a bowl.
  3. Fry the prawns in a little more oil on a medium to high heat, until cooked through, (this should take about 5 minutes, you’ll know they’re cooked when they change from grey and translucent to white and opaque). Whilst you are doing this you can heat the tortillas in the dry pan, for about 20 seconds each side until warmed through.
  4. Now you’re ready to construct your tacos! First layer a spoonful of salad onto the tacos, followed by the prawns. It’s up to you, but I find the tacos easier to eat if you cut the prawns into thirds.
  5. Follow with a dollop of sour cream, a nice scattering of coriander and finally crumble on a little of the feta. I think hot sauce is also a must, followed by a little extra squeeze of lime at the end.  Now try and eat without making a massive mess, but that’s part of the fun - have napkins to hand!
Created using The Recipes Generator

Bajan prawn tacos

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Disclosure:  I received a supermarket voucher to cover the cost of buying the ingredients to make this recipe.


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