Smashed prawn tacos

Serves: 4

Time: 3o minutes

INGREDIENTS

For the prawns:

500g Raw Prawns

3 tsp Chipotle Paste

65g Sun-Dried Tomatoes

1 tsp Cumin Seeds

1 tbsp Fish Sauce

For the tacos:

15g Fresh Coriander

200g Cabbage

3 Limes

2 Avocados

300g Cherry Tomatoes

12 Corn Tortillas

METHOD

Preheat the grill to high. Add the prawns, chipotle, sundried tomatoes, cumin and fish sauce into a food processor. Blitz until the prawns break down into a paste. If you don’t have a food processor, finely mince everything by hand until paste-like.

Pick half the coriander leaves and mince the rest. Using a vegetable peeler, thinly shave the cabbage, toss with the juice of ½ a lime, then season with salt. Thinly slice the avocados.

Add the cherry tomatoes to a baking tray and place under the grill for 5–10 minutes until they blister and char. Transfer to a bowl and mash whilst still hot. Let them cool down and season with salt and the juice of 1 lime. Before serving, fold the minced coriander through.

Divide the prawn filling between the tortillas (around 1 heaped tbsp each) and spread into one even layer, all the way to the edges. Place a non-stick frying pan over a medium-high heat with a drizzle of oil. Once hot, cook the tacos, prawn-side down, for 2–3 minutes until cooked through, then flip and cook the tortilla until charred in spots. Transfer to a plate and cover. Continue until all are cooked.

Top the tacos with cabbage, avocado, burnt tomato salsa and the remaining coriander. Serve with any remaining lime wedges.

Recipe credit: MOB