Hot sauce
Use a mix of red and green chillies, tomatoes and apple cider vinegar to make your own hot sauce. It will keep for around a month in the fridge
Prawn smash tacos
Serves 2
Easy
Prep:
Cook:
Blitz prawns, then spread over tortillas before frying for a clever way to enjoy seafood tacos midweek – think prawn toast with Mexican flavours
Skip to ingredients
- 1 small red onion½ thinly sliced, ½ roughly chopped
- 2 limes1 juiced, 1 cut into wedges
- ½ small white cabbagefinely shredded
- 1 red chillifinely chopped (deseeded, if you prefer less heat)
- 10g coriandertorn, plus a few whole leaves to garnish
- 165g raw king prawnspeeled and deveined
- 1 tbsp chipotle paste
- 1 egg yolk(freeze the white to use in another recipe)
- 2 tsp light olive oil
- 6 x small (15cm) corn or flour tortillas
- sliced avocados and hot sauceto serve
Nutrition: per serving
- kcal473low
- fat13g
- saturates4g
- carbs59g
- sugars13glow
- fibre7ghigh
- protein26g
- salt1.43g
Method
step 1
Mix together the sliced onion, lime juice and cabbage in a large bowl with a big pinch of salt. Set aside.
step 2
Tip half the chilli, the chopped onion and coriander into a small blender, then blitz until everything is finely chopped. Add the prawns, chipotle paste, egg yolk and some seasoning. Blitz again until the mixture becomes a thick paste.
step 3
Heat the oil in a non-stick frying pan over a medium-high heat. Working with one tortilla at a time, thinly spread over the prawn paste (if it's too thickly spread, the prawn mixture won’t stick). Cook prawn-side down for 2 mins, then flip over and cook for 2 mins more. Keep warm in a low oven while you cook the rest.
step 4
Divide the tacos between two plates and top with the cabbage slaw, remaining chopped chilli and a sprinkling of coriander leaves. Serve with sliced avocado and hot sauce on the side.
