Mexican Fiesta Prawn & Chorizo Tacos
with Tomato Relish, Cos Salad & Sour Cream
- Milk
- Gluten
- Soy
- Wheat
- Crustaceans
- Sulphites
- Soy
- May contain traces of allergens
- Milk
- Sulphites
We thought we’d pop some delicately seared prawns into tacos for moreish mouthfuls ready to be devoured. 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
Baby Cos Lettuce
250 g
Mild Chorizo
(May be present: Soy, Milk, Sulphites)
1
Cucumber
1 packet
Light Sour Cream
(Contains: Milk)
1 sachet
Mexican Fiesta Spice Blend
6
Mini Flour Tortillas
(Contains: Gluten, Soy, Wheat May be present: Milk, Soy)
190 g
Peeled Prawns
(Contains: Crustaceans)
1
Red Onion
1 packet
Tomato Relish
Not included in your delivery
1 drizzle
olive oil
1 drizzle
White Wine Vinegar (for the salad)
¼ cup
rice wine vinegar (for the pickle)
(Contains: Sulphites)
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 tail-on prawns, tossing to coat.
• 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.
• Drain pickled onion.
• Bring everything to the table. Build your own tacos
by topping each taco with lettuce, cucumber,
prawns and chorizo.
• Drizzle over light sour cream.
• Top with tomato relish and pickled onion to serve.
Enjoy!
