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prawn taco

Prawn taco

Published on November 21, 2021 | In | By
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    • Prep Time
    • Minutes
    • Cook Time
    • Minutes
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prawn taco

prawn taco

 

You have to check out this recipe reel on my Instagram page. For want of a better word ,it’s positively “litt”

I swear I was salivating the entire time spent making this dish. The cornmeal tacos are from cornet, big shout out to them. They were the perfect size and so full of texture.

The pictures were taken in a hurry because we couldn’t wait to devour them. Just goes to show that you have to try this recipe. I apologise to my vegetarian readers. you can easily substitute the prawns with some mushroom or chunky of chilli baby corn.

 

Let’s go to the recipeeee

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Ingredients

  • prawns -500 gms cleaned and deveined
  • Cornito corn tacos mini- 1 box
  • sriracha sauce
  • mayonnaise of choice
  • Cabbage- shredded- 2 C
  • Lemon/lime-3-4
  • Fresh coriander leaves-a bunch
  • Garlic-6 cloves finely chopped
  • Red chilli powder-to taste
  • salt-to taste
  • Extra virgin olive oil- for cooking
  • Warm water-1/4C

Instructions

  1. Marinate the prawns with garlic, red chilli powder, lemon juice from half a lemon,2 Tbsp chopped coriander leaves and salt. Let it soak for only 10-15 minutes.
  2. Take a medium pan. Add 1-2 Tbsp of olive oil and set on heat. Add the cabbage and sauté' with a little chilli powder and salt. Sauté until it wilts slightly. Add the juice of half a lemonade add 2 Tbsp of chopped coriander leaves. Cover and set aside.
  3. Take a wide pan, set it on the stove on low heat. Add the olive oil and sauté the prawns , a little at a time. Wait until the prawns turn opaque. If there is water residue, remove the prawns to a bowl and allow the water to reduce and become a sauce. Mix it with the prawns . Set aside. Taste and adjust as necessary
  4. In a small bowl, add a few tablespoons of mayonnaise and mix with sriracha sauce for a spicy chipotle mayo. add some warm water to loosen the mayo slightly.
  5. To assemble the dish before eating; Line the taco shell with the cabbage. Add the chilli prawns.Top with the chipotle mayo and garnish with fresh coriander leaves. Sprinkle some Mexican cornito seasoning and serve at once. Serve with grilled chilli corn on the side.

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