An easy Mexican dish for your next fiesta, featuring The Blue Collection by In the Roundhouse.
Prawn Tacos
Ingredients
- ⅔ cup white vinegar
- ⅔ cup water
- ¼ cup caster sugar
- 1 red onion, thinly sliced
- 400g prawns
- 2 tbsp olive oil
- 2 tsp smoked paprika
- ½ tsp cayenne chilli powder (or to taste)
- 3 limes
- ½ bunch coriander, leaves picked and chopped
- 1 large tomato, diced
- Kewpie mayonnaise
- 5 mini tortillas
Serves 2
Method
- For pickled red onions, bring to boil white vinegar, water and caster sugar in a small pot. Pour over onions in a heat-proof bowl or jar.
- Combine prawns with olive oil, paprika, cayenne and juice of one lime. Season.
- Heat a pan over high heat. Add prawns and cook for around 1 minute on each side, until browned and cooked through.
- In a skillet over high heat, warm tortillas for around 30 seconds on each side, until soft and beginning to char in spots.
- Assemble tacos. Top with tomato, prawns, mayonnaise, onion, coriander and a squeeze of lime juice. Serve.