Gwyneth Paltrow's Healthy Prawn Tacos (with a secret ingredient...)

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If you're trying to avoid gluten and love love love Mexican food like me, jicama taco shells are the perfect alternative to traditional tortillas. But what is this miracle ingredient? 

If you haven't yet tried Jicama, you need to get it in your fridge stat. It's sweet, juicy, nutty and full of nutrients to boost the immune system. Some say it's kind of like a savoury apple! Best known in Asia and South America, you'll have to visit a specialist grocer to get your hands on it but it's sooo worth the trip!

If you want to make your own grain-free tacos, check out Gwyneth Paltrow's deliciously healthy recipe from



1 small jicama


For the PRAWNS:

12-15 small peeled prawns

6 sprigs coriander, finely chopped

¼ teaspoon ground cumin

¼ teaspoon ground chipotle powder

1 garlic clove, finely chopped

juice of ½ lime

pinch of salt


For the SAUCE:

¼ cup coconut milk 

small dash of ground cumin

salt to taste

squeeze of lime zest

sprinkle of finely chopped coriander leaves


For thE slaw:

½ cup shredded purple cabbage

¼ teaspoon Mexican oregano

salt to taste

olive oil

juice of ½ lime


To garnish:

½ small avocado, thinly sliced

finely chopped red onion

coriander leaves

thinly sliced Serrano chili

lime wedges



1. Combine all of the prawn ingredients in a small bowl and let marinate at room temperature for 10 minutes or in the fridge for up to 30 minutes.

2. While the prawns marinates, peel the jicama and slice 3 thin “taco shells.” 

3. To make the sauce, combine all ingredients in a small bowl and season with salt.

4. To make the slaw, combine all ingredients in a small bowl and season with salt.

5. Brush a grill pan with olive oil, add the prawns and grill on a medium-high heat. Move to a plate to rest for 1 minute.

6. Divide the prawns between the three jicama shells.

7. Top with slaw and sliced avocado. Add a little coconut sauce, sliced Serrano, minced red onion, cilantro leaves, and finish with lime juice.