Prawn tacos

Ingredients

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

1. Preheat the oven to 200°C
2. 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)
3. Add 2 tbsp the prawn mix to one half of each taco shell, flatten onto the half then fold over
4. Mix your olive oil with the dried herbs, then brush each taco with the flavoured oil on both sides.
5. 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 oven
6. Whilst they’re in the oven, clean out the food processor, and add all the ingredients for the tomatillo salsa to it.
7. Blend until smooth and season to taste. Set aside until the tacos are cooked.
8. 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.