Thursday, 20 September 2018
Recipe: Cajun Prawn Tacos with Barbecue Corn & Avocado Salsa
This post was created in partnership with Appletiser. I’ve just got back from France with my family, where I spent most of my time reading, taking long, early autumn walks in the forest and cooking the sort of lazy dinners that are perfect for holidays or Sunday evenings, when you’re still in relaxation mode but you know that going back to work is just around the corner. This week, be sure to pick up some corn on the cob, prawns, avocados, red onions, a bunch of fresh coriander (I’ve recently noticed that Sainsbury’s have started selling big herb bundles) and your favourite taco tortillas and join me in a lazy Sunday supper by making these tacos.
I’ve tried to make this recipe – a seasonal twist on the Cajun Prawn Tacos in Student Eats – as simple and as lazy as possible. Fresh corn on the cob is best, and while it is great on the barbecue if you’ve had one sometime over the weekend, you can still get that fresh crunch and smoky flavour by charring it on a griddle pan. I make my own red pickled onions (see below), but you can always take them out the jar. This recipe is the perfect pairing to a nice chilled glass of Appletiser (serve it in a wine glass, obviously!) as most of us have work to do in the morning, so a weekend treat of a G&T or a glass of wine is best kept to Friday and Saturday nights when you can have a nice lazy time in bed the next morning. The apple juice also adds a nice bit of sweetness!
An easy, lazy dinner where you can make most of the elements ahead to share with family and friends.
- 200g (7 oz) Raw King Prawns (Shrimp)
- 1 1/2 tsp Cajun Spice Mix
- Juice of 3/4 Lime
- 1 tsp Light Oil
- 1 Corn on the Cob
- 1/2 Small Red Onion
- 3 tbsp Filtered Water
- 1 1/2 tbsp White Wine Vinegar
- 1 Large Avocado, cubed
- Small Handful Fresh Coriander, roughly chopped
- Sea Salt
- 8 Flour Taco Tortillas
- Combine the prawns, Cajun spice mix, the juice of 1/2 lime and the oil in a small bowl. Set aside.
- To make the salsa, barbecue or griddle the corn until it is slightly charred and the kernels are starting to pop.
- While the corn is charring, thinly slice the red onion and combine it with the filter water and white wine vinegar to lightly pickle.
- When the corn is cool enough to touch, using a large, sharp knife slice the corn off of the cob.
- Combine the corn kernels, avocado, coriander, a good pinch of sea salt and the juice of 1/4 a lime.
- Heat a small frying pan over a medium high heat until it is just smoking, and add the prawns and all of their juices. Cook until just pink, and serve right away with the salsa, quick pickled onions (drained and dried on a piece of kitchen paper) and flour tortillas, chilled Appletiser on the table.
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