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For a moreish and flavour-packed 30-minute meal, these charred prawn tacos with spicy grilled pineapple salsa are just the ticket.


4 Rebel Bakehouse Low Carb Spinach Wraps

For the prawns:
20-30 jumbo prawns
2 tsp chipotle powder
2 tsp smoked paprika
1 tsp ground cumin
1 clove garlic crushed
1 tsp salt
2 tbsp olive oil

For the grilled pineapple salsa:
½ pineapple, peeled and cut into large chunks
½ red capsicum, diced
1 lime, juiced
1 red chilli, finely diced
Handful of coriander
2 tbsp olive oil

To serve:

½ cup pickled pink onions*
2 cups red cabbage, sliced

*Make your own pickled pink onions:
1 red onion, sliced
½ cup apple cider vinegar
1 tsp salt
1 tsp sugar

Makes 4 servings
Takes 30 mins to make


To make the pineapple salsa, grill the pineapple in a griddle pan, or on the BBQ, over a medium-high heat, until golden and lightly charred. Remove from the heat and dice the grilled pineapple into smaller pieces. Add to a bowl along with the red capsicum, chilli, lime juice, coriander and olive oil. Season with salt and pepper and toss to coat. Set aside.

Place your prawns into a mixing bowl and add the chipotle powder, smoked paprika, cumin, garlic, salt and olive oil. Toss to coat. Grill in the same griddle pan, or BBQ, over medium-high heat for about 3-4 minutes each side until golden and charred.

Lightly toast your low carb spinach wraps. Fill with handfuls of red cabbage and the charred prawns, then load up with the pineapple salsa. Finish with a few pickled onions for extra zing! Wrap up and enjoy.

To make the pickled onions, place the vinegar, salt and sugar in a small bowl and whisk until the salt and sugar have dissolved. Add the onion and toss to coat. Leave to sit at room temperature for at least an hour, or cover and chill in the fridge overnight.