I remember my first taco, I thought it was the best thing since sliced bread! Old El Paso taco kit - hard taco shells, minced beef, iceberg lettuce, sour cream, shredded cheese, shredded carrot. #cultured.
Since my humble taco beginnings my taco repertoire has grown slightly and my love affair with tacos exponentially!
This prawn taco recipe with avocado and lime salsa is a quick, easy way to jazz up a bland Tuesday night or a dinner party show stopper (Dinner parties...I think I remember those)!
1kg prawns (tails on if you are feeling fancy)
1 packet Mexican spice mix (Hello old friend - Old El Paso)
1 ripe avocado chopped into smallish pieces
Chilli - fresh or flakes and as many or as little as you like.
Lime Juice - 1 lime or 2 tbsp - ish
1/2 cup mayonnaise (get the good whole egg stuff)
1 tsp smoked paprika or chipotle
Optional Extras (I like the following)
Red cabbage - finely shredded
Radish - thinly sliced
Corn Cob (1 tsp paprika, parmesan, butter
Spicy Margaritas - optional or essential?
You will also need tacos, I like the small corn tortillas.
Combine your salsa ingredients - set aside.
Coat your prawns in oil and spice mix - set aside.
Combine your spicy mayo ingredients - set aside.
Prepare your chosen extras - set aside.
Coat corn in paprika, cook whole cob in frying pan, once slightly charred coat in butter and melt on parmesan, slice kernels from cob.
Cook your prawns and heat your tacos.
Weather permitting, you could BBQ your prawns, tortillas and corn.