MEXICAN
PRAWN TACOS WITH ROASTED SALSA & SOUR GUAC
Friends, colleagues and family members can all attest to my near crippling addiction to tacos. Throughout recent years I have taco’d most ingredients with varying success. These however, remain some of my favourite – providing freshness, zing, heat and comfort in each mouthful.
Ingredients
KING PRAWNS
250g King Prawns, peeled and tract removed
¼ tsp Ground Coriander
1 tsp Smoked Paprika
Zest of 1 Lime
1 Garlic Clove, minced
1 Generous Pinch of Salt and Pepper
ROAST PICO
1 Small Ancho Chilli, rehydrated
1 Large Onion
3–4 Medium Tomatoes
2 Garlic Cloves
Juice of ½ a Lime
1 Small Bunch of Coriander, finely diced
1 Pinch of Salt and Pepper
SOUR GUAC’
1 Ripe Avocado
100ml Sour Cream
Juice of ½ a Lime
1 Small Bunch of Coriander, finely diced
TO COOK
Ground Nut Oil
TO SERVE
6 Small Whole Wheat Tortilla Wraps, lightly grilled
Little Gem Lettuce, roughly chopped
METHOD
THE ROAST PICO
1. Preheat the oven to 170°C and lightly oil a large roasting tray.
2. Halve the tomatoes and place skin side down on the baking tray. Remove the skin from the onion and quarter, then using the flat of a knife lightly crush the garlic cloves, leaving the skin on. Add the garlic and onion to the tray with the tomatoes and drizzle lightly with a little oil.
3. Roast for 30mins. Remove from the oven and set aside to cool.
4. Once cooled, remove the skins from the tomatoes and the garlic. Tip the garlic, tomatoes and onion onto a large chopping board and dice the mixture into a fine and even consistency. Transfer to a bowl. Finely dice the chilli and mix into the salsa with the coriander and lime juice. Season to taste with salt and pepper.
THE SOUR GUAC’
1. Into a food processor, add the avocado, sour cream, lime juice and coriander. Blitz until smooth.
2. Transfer to a serving bowl and refrigerate until ready to serve.
THE KING PRAWNS
1. In a large bowl, place the king prawns and then add in the ground spices, garlic, lime zest and salt and pepper. Mix together and leave to marinate for at least 1 hour.
2. Place a large pan over a medium high heat with a splash of oil. Add the prawns into the pan and cook for 3-4, turning the prawns over half way through.
3. Serve immediately.
THE ASSEMBLY
1. Everyone has their own technique when it comes to building and eating your perfect taco – which of course is part of the fun. With these, I opt for the roast salsa first, followed by the prawns and the lettuce and finally the sour guac. As for the eating, I opt for quickly and often.
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