Tacos are a universally loved dish, and it’s no wonder why. In this recipe, I present a simple yet delicious option: prawns as the star of the filling. Once you try it, you’ll find yourself craving these flavours time and time again.
While the idea of making homemade tortillas might initially seem daunting, rest assured that the process is surprisingly easy. Believe me when I say that the satisfaction you’ll feel from crafting your own tortillas is worth it, and the taste far surpasses those purchased from the shop. However, if you prefer the convenience of shop-bought tortillas, they will work just as well for this recipe. Flexibility is key here, so feel free to choose the option that suits you best.
Prepare yourself for a delightful journey into the realm of tacos, where simplicity meets incredible taste.
To complement the mouth-watering prawn filling, we highly recommend pairing these tacos with a refreshing margarita or an ice-cold beer. The combination of flavours will elevate your dining experience, making it even more enjoyable. This recipe promises to satisfy your cravings and leave you eager to recreate it time and time again.
Prawn Tacos with Homemade Tortillas
Ingredients
- 250g Maize Tortilla Flour
- ½ tsp Salt
- 350ml Water (lukewarm)
- 1 tsp Ground Cumin
- 225g Prawns (raw)
- 1 tsp Sea Salt Flakes
- 2 Garlic Cloves
- 1 Lime (juice)
- 2 tbsp Olive Oil
- Rocket
- Pickled Red Cabbage (from a jar)
- Avocado (cubed)
- Cherry Tomatoes (cubed)
- Chilli Mayo (shop bought)
- Spring Onion (chopped)
- Chopped fresh coriander to garnish
Directions
- In a bowl add the flour, salt, and water then mix together to form a dough. If it’s still too dry add some more water, a little amount at a time, until you have a soft and smooth dough. 2. Knead the dough for a few minutes and form a ball. Cover the dough with a clean tea towel and let it rest for 30 minutes at room temperature.
- Split the dough and roll into golf ball sized pieces. Pop a ball in between two round pieces of parchment paper and press it in a tortilla press or roll out with a rolling pin to make a disc roughly 15cm in diameter.
- Repeat with the remaining dough balls.
- Heat a frying pan until hot and cook the tortillas, two at a time, for 2 minutes per side. Repeat until all the tortillas are cooked.
- Heat the oil in a frying pan.
- Add the prawns and cook for a few minutes.
- Add the cumin and minced garlic then cook for 3 minutes until the prawns are pink and cooked through.
- Add the lime juice and salt.
- Place a still-warm tortilla on a serving plate and layer up the rocket, avocado and prawns.
- Garnish with tomato, spring onion and some pickled red cabbage. And finally, finish off with some chilli mayo, the hotter the better.
Fasthosts
