Prawn and Tomatillo Tacos
These prawn tacos are made with a tangy and vibrant tomatillo salsa.
Ingredients
Tomatillo salsa
- 200 g tomatillo
- 2 jalapenos halved
- 6 garlic cloves peeled
- 1 white onion quartered
- 1 large handful coriander
- 2 tbsp olive oil
- flaky sea salt
Pineapple salsa
- 1/2 ripe pineapple cut into small pieces
- 1 large red chilli finely diced
- 1/4 red onion finely diced
- 1 handful fresh coriander
- 1/2 lime
- 2 tbsp olive oil
- salt and pepper to taste
Cajun prawns
- 300 g raw prawns peeled
- 2 tbsp sweet paprika
- 2 tbsp dark brown sugar
- 2 tsp garlic powder
- 1 tsp mustard powder
- 1 tsp onion powder
- 1/2 tsp dried oregano
- 1/2 tsp grounder coriander
- 1/2 tbsp olive oil
- salt and pepper to taste
Tacos
- 8 soft flour tortillas
- hot sauce optional
Instructions
Tomatillo salsa
- Place all ingredients except the coriander into a large bowl and season with salt and 1tbsp olive oil. Mix well.
- On a high heat on a grill plate, cook all ingredients for 4 minutes or until slightly charred. Toss occasionally.
- Place into a food processor or blender with the coriander and 1tbsp olive oil. Blend until well combined. Set to the side.
Pineapple salsa
- Place all ingredients into a bowl and mix to combine. Set to the side.
Cajun prawns
- Combine all spices into a bowl and mix together. This makes a large batch so store the remaining spices in a jar in your pantry for several months.
- Combine the prawns, 1 tbsp of the spice mixture, olive oil and pinch of salt in a medium bowl. Mix well to combine.
- On a medium – high heat in a frypan, cook the prawn for 1 – 2 minutes on each side or until they are pink and no longer opaque. Set to the side.
Tacos
- Cook the flour tortillas in the same pan the prawns were cooked in for 1 minute on each side.
- Assemble the tacos by starting with a tablespoon of the tomatillo salsa, followed by the prawns and lastly the pineapple salsa.
Video
