Prawn tacos
I’ve honestly got obsessed with meal prepping things like this. Whack em in the oven for 1/2 an hour, and that’s lunch/ dinner sorted for the week.
Serve these with guac, and any other Mexican condiments you've got up your sleeve - I made tomatillo salsa, which are like green tomatoes, but you don’t have to do this.
Recipe, makes enough for 2-3;
THE TACOS
8 corn tortillas
300g prawns
1 lime zest
1 tsp ancho chilli flakes
4 tbsp corn
1 spring onion
1/2 tsp ground cumin
1/2 tsp ground coriander
Salt
1 small garlic clove
4 tbsp olive oil + sprinkle of each: turmeric, ground cumin, ground coriander, smoked paprika - to brush the tacos with
THE TOMATILLO SALSA (salsa de aguacate)
4 large tomatillos
1/4 large avocado or 1/2 small avocado
2 tbsp pickled jalapeños
1 spring onion
5g coriander
Salt
1 lime, juiced
TO TOP
Sour cream
Fresh chillis
Coriander
Chopped spring onions
Crunchy corn
Ancho chilli oil (optional)
Method
Preheat the oven to 200°C
Add everything for the taco filling to a food processor, and blend until almost smooth - you want the prawns to remain slightly chunky. Make sure you’ve seasoned this properly, as you can’t taste it (for obvious reasons)
Add 2 tbsp the prawn mix to one half of each taco shell, flatten onto the half then fold over
Mix your olive oil with the dried herbs, then brush each taco with the flavoured oil on both sides.
Lay the tacos out onto a baking tray and bake for 30-35 mins, flipping halfway
You want the edges to be crispy when you take them out of the ovenWhilst they’re in the oven, clean out the food processor, and add all the ingredients for the tomatillo salsa to it.
Blend until smooth and season to taste. Set aside until the tacos are cooked.
When the tacos are cooked, plate up 3-4 per person, then serve with tomatillo salsa, sour cream, fresh lime juice, spring onions, fresh coriander, chillis/ chilli flakes and crunchy corn. I also added some of my homemade chilli oil, and guacamole.
Notes + Variations:
Make these in bulk if you want to meal prep for the week.
