This fruity and flavoursome charred seafood with a zingy pineapple salad piled into a flour tortilla and drizzled with chilli sauce is perfect for those wonderful warm summer days.
Pre-heat oven 160°c.
Place squid, prawns and pineapple in a large non-metallic dish.
Add 2 tablespoons olive oil, Season to taste, leave to marinate for 10-15 mins.
Wrap tacos in foil and heat through in the oven for about 10-15 mins.
Heat a non-stick fry pan until hot.
Brush pineapple with a little olive oil, cook until caramelised and tender both sides, about 4-5 mins.
Remove and set aside to cool, and cut into large chunks.
Add the squid and sear until tender and charred, about 1-2 mins.
Remove squid, place on a chopping board and cut into slices.
Add the prawns and sear until tender and charred, about 1-2 mins.
Remove from the pan and set aside.
In a medium-sized bowl add the pineapple, cucumber, tomatoes, capsicums,
mint, coriander, lime zest and juice, 1 tablespoon olive oil, season to taste and mix gently to combine
Place salad in a large serving bowl.
Serve the grilled pineapple salad along with the squid, prawns and warmed tacos along with the chilli sauce to drizzle over on assembly.
1 pack prepared fresh pineapple, cut into 1 ½ cm thick rings
6 squid tubes, pre-pineapple cut
24 Raw prawn cutlets
3 tablespoons olive oil, plus extra for brushing pineapple
1 telegraph cucumber, halved, deseeded, thinly sliced
250g red and yellow cherry tomatoes, halved
2 orange capsicums, deseeded, thinly sliced
20g mint leaves, picked
20g fresh coriander leaves, picked
1 Lime, zest, juiced
12 Farrah’s Flour Tortilla’s
75ml Culley’s Chipotle No.4 or Habanero No.6