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Cajun Prawn Tacos with Barbecue Corn & Avocado Salsa

  • Author: Rachel Phipps
  • Prep Time: 10 minutes
  • Cook Time: 20 minutes
  • Total Time: 30 minutes
  • Yield: Serves 2
  • Cuisine: Mexican

Description

An easy, lazy dinner where you can make most of the elements ahead to share with family and friends.


Ingredients

Scale
  • 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

Instructions

  1. Combine the prawns, Cajun spice mix, the juice of 1/2 lime and the oil in a small bowl. Set aside.
  2. To make the salsa, barbecue or griddle the corn until it is slightly charred and the kernels are starting to pop.
  3. While the corn is charring, thinly slice the red onion and combine it with the filter water and white wine vinegar to lightly pickle.
  4. When the corn is cool enough to touch, using a large, sharp knife slice the corn off of the cob.
  5. Combine the corn kernels, avocado, coriander, a good pinch of sea salt and the juice of 1/4 a lime.
  6. 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.