Firecracker Prawn & Chorizo Tacos
with Tomato Relish, Cos Salad & Sour Cream- Crustaceans
- Gluten
- Soy
- Wheat
- Milk
- Soy
- May contain traces of allergens
- Milk
- Sulphites
Nothing screams summer like prawns do, so we thought that we'd pop them into tacos for you to devour. Pile high cos lettuce, cucumber, chorizo and prawns and make sure you get in quick to eat these - they won't last very long!
Ingredients
1 head
baby cos lettuce
1
cucumber
1
red onion
1 packet
mild chorizo
(May be present: Soy, Milk, Sulphites.)
1 sachet
Mexican Fiesta spice blend
1 packet
prawns
(Contains: Crustaceans;)
6
mini flour tortillas
(Contains: Gluten, Soy, Wheat; May be present: Soy, Milk.)
1 packet
Light Sour Cream
(Contains: Milk;)
1 packet
Tomato Relish
Not included in your delivery
olive oil
¼ cup
white wine vinegar (for the pickle)
drizzle
white wine vinegar
Utensils
Cooking Steps
• Finely shred baby cos lettuce. • Cut cucumber into thin sticks. • Finely chop red onion. • Roughly chop mild chorizo. • SPICY! This spice blend is hot! Add less if you're sensitive to heat. In a medium bowl, combine Mexican Fiesta spice blend and a drizzle of olive oil. Add prawns, tossing to coat.
• In a small heatproof bowl, combine onion, the white wine vinegar (for the pickle) and a good pinch of sugar and salt. • Microwave onion for 30 second bursts, until softened.
• In a large frying pan, heat a drizzle of olive oil over medium-high heat. • Cook chorizo, stirring until golden, 4-6 minutes. Transfer to a second medium bowl and cover to keep warm.
• Return frying pan to medium-high heat with a drizzle of olive oil if needed. • Cook prawns, tossing, until pink and starting to curl up, 3-4 minutes.
• Meanwhile, in a medium bowl, combine baby cos lettuce and a drizzle of the white wine vinegar and olive oil. Season. • Microwave mini flourtortillas on a plate in 10 second bursts until warmed through. • To the bowl with chorizo, add cooked prawns, tossing to combine.
• Drain pickled onion. • Bring everything to the table. Build your own tacos by topping each taco with cos lettuce, cucumber and firecracker prawns and chorizo. • Drizzle over light sour cream. Top with tomato relish and pickled onion to serve. Enjoy!
