Mexican Fiesta Prawn & Chorizo Tacos

• In a small microwave-safe 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, tossing 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 third medium bowl, combine cos 
lettuce and a drizzle of the white wine vinegar (for 
the salad) and olive oil. Season to taste with salt 
and pepper.
• Microwave mini flour tortillas on a microwave-safe 
plate in 10 second bursts until warmed through.
• To the bowl with chorizo, add cooked prawns, 
tossing to combine.