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- 1 tsp sweet paprika
- 1 tsp fine sea salt
- ½ tsp dried thyme
- 2 garlic cloves
- 40 g white wine vinegar
- 300 g onions, quartered
- 30 g oil
- 400 g medium raw prawns, peeled
- 300 g tinned pineapple slices, drained, cut in pieces (2 cm), reserving 50 g juice
- 12 taco shells
- 2 Tbsp fresh coriander leaves, chopped, for garnishing
- per 1 piece
- 599 kJ / 143 kcal
- 10.3 g
- 21.3 g
- 1.7 g