Spiced Prawn Tacos with Charred Kiwi, Mango and Black Bean Salsa, Avocado Smash and Crispy Paprika Corn (Copy)
These prawn tacos are full of vibrant, fresh, summery flavours to wake up your tastebuds. The spice mix on the prawns can be used on salmon, chicken, steak, sweet potatoes, anything you fancy. With some sharp and sweet pickled red onion, creamy avocado, fruity and spicy salsa and crunchy smoky corn, each mouthful is a flavour sensation. A lot of the elements can also be made ahead and would make a great Friday night meal if you’ve got friends round with the prawns to be made last minute. A special twist on your usual midweek tacos.
(Serves 4 - £1.82 per serving)
1. Finely slice half a red onion and add to a bowl with a good splash of red wine vinegar, 1/2 tsp sugar and a pinch of salt. Stir and leave to pickle for at least 30 mins.
2. For the prawn spice mix add 1 tsp ground coriander, 1/4 tsp hot chilli powder, 1 tbsp cumin, 1 tbsp smoked paprika, 1/2 tsp oregano, 1 tsp of garlic granules and 1/2 tsp salt to a bowl. Add 400g raw prawns and coat them really well in the spice mix. Cover and leave in the fridge until ready to serve.
3. Mash together one avocado, 1/2 a finely chopped red chilli, 1/2 a bunch of finely chopped coriander, the zest and juice of a lime and some seasoning in a large bowl. Set aside.
4. For the salsa, chop a couple of kiwis into 1cm chunks and fry in a dry frying pan over a medium/high heat until slightly charred. Add to a bowl with a can of drained black beans, a chopped mango, a couple of deseeded and chopped tomatoes, the zest of a lime and a finely chopped half bunch of coriander, half a finely chopped red chilli and half a red onion. Stir well and correct the seasoning if necessary.
5. For the charred sweetcorn, drain a can of sweetcorn and use kitchen paper to pat the kernels dry. Add them to a frying pan over a high heat with 1/2 tbsp olive oil until they begin to pop and blacken and become crispy. Add 1 tsp smoked paprika, 1 tsp garlic granules and 1/2 tsp salt. Fry for a couple of mins and set aside.
6. Finally, fry the prawns over a high heat with 1/2 tbsp olive oil. When the prawns are almost cooked add a knob of butter and baste the prawns in the foaming butter.
7. Serve with some warmed tortilla wraps spread with the avocado mash and top with the prawns, salsa and pickled onions.