Firecracker Prawn & Chorizo Tacos

Name: Firecracker Prawn & Chorizo Tacos with Tomato Relish, Cos Salad & Sour Cream
Total time: 30 min
Yield: 2
Cuisine: Mexican
Ingredients: olive oil; 1 head baby cos lettuce; 1 cucumber; 1 red onion; 1 packet mild chorizo; 1 sachet Mexican Fiesta spice blend; 1 packet peeled prawns; ¼ cup white wine vinegar (for the pickle); 6 mini flour tortillas; 1 packet Light Sour Cream; 1 packet Tomato Relish

with Tomato Relish, Cos Salad & Sour Cream

Get up to $200 off!

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!

Tags:

Spicy

Allergens:

Crustaceans

•Gluten

•Soy

•Wheat

•Milk

The quantities provided above are averages only.

Always read product labels for the most up-to-date allergen information. Visit hellofresh.com.au/foodinfo for allergen and ingredient information. If you have received a substitute ingredient, please be aware allergens may have changed.

Preparation Time30 minutes

Cooking Time

DifficultyEasy

Ingredients

Serving amount

1 head

baby cos lettuce

cucumber

red onion

1 packet

mild chorizo

(May be present: Soy, Milk, Sulphites.)

1 sachet

Mexican Fiesta spice blend

1 packet

peeled prawns

(Contains: Crustaceans;)

mini flour tortillas

(Contains: Gluten, Soy, Wheat; May be present: Milk, Soy.)

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)

Nutritional Values

Energy (kJ)3433 kJ

Fat43.1 g

of which saturates16.8 g

Carbohydrate58.4 g

of which sugars20.6 g

Protein46.2 g

Sodium3190 mg

The average adult daily energy intake is 8700 kJ

Utensils

•Large Frying Pan

Cooking Steps

PDF

• 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 peeled 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 white wine vinegar and olive oil. Season. • Microwave mini flour tortillas 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!