Prawn Tacos with Pickled Onion

Ingredient

500g peeled prawns
1 tsp ground cumin
1 tsp smoked paprika
1 tbs Red Island extra virgin olive oil
1 medium red onion, thinly sliced
100ml white vinegar
50g caster sugar
50ml water
1 tsp salt
150g sour cream
1 lime, juiced
2 tbs chopped chipotle in adobo sauce
8 corn tortilla
1/2 iceberg lettuce, finely shredded
½ bunch coriander, leaves picked
Mexican hot sauce, like Cholula

Method

Combine the prawns, cumin, paprika, extra virgin olive oil and a pinch of salt in a bowl, mix until the prawns are evenly coated in the spices.

Add the vinegar, sugar, water and salt to a small saucepan. Bring to the boil then pour over the sliced onions. Leave to pickle for 10-15mins.

In a bowl combine the sour cream, lime and chipotle, mix until smooth.

Heat a frypan or griddle over a high heat until smoking. Toast the tortillas for 10-15 seconds each so they slightly toast and become pliable. Once heated place in a tea towel and gently wrap so they steam. Repeat until all are toasted, stacked and wrapped.

In the same pan add the prawns and cook until just cooked through, you will need to turn the prawns once. You’ll know to turn them when they change colour half way through the prawn.

Assemble the Tacos; start with lettuce on the tortilla followed by the sour cream mixture, then the prawns and pickled onion. Top with the coriander and dot with hot sauce if you like it hot!

Recipe by Michael Weldon