Made in our Deluxe Blender Set
For the tacos
8 corn tortillas
1 lime zest
1 tsp ancho chilli flakes
4 tbsp corn
1 spring onion
1/2 tsp ground cumin
1/2 tsp ground coriander
1 small garlic clove
4 tbsp olive oil + sprinkle of each turmeric, ground cumin, ground coriander, smoked paprika - to brush the tacos with
For the Tomatillo Salsa (salsa de aguacate)
4 large tomatillos
1/4 large avocado or 1/2 small avocado
2 tbsp pickled jalapeños
1 spring onion
1 lime, juiced
Chopped spring onions
Ancho chilli oil (optional)
Step one: Preheat the oven to 200°C (fan).
Step two: To a blender, add everything for the taco filling to a food processor, and blend until almost smooth - you want the prawns to remain slightly chunky. Make sure you’ve seasoned this properly, as you can’t taste it.
Step three: Add 2 tbsp the prawn mix to one half of each taco shell, flatten onto the half then fold over.
Step four: Mix your olive oil with the dried herbs, then brush each taco with the flavoured oil on both sides.
Step five: Lay the tacos out onto a baking tray and bake for 30-35 mins, flipping halfway. You want the edges to be crispy when you take them out of the oven.
Step six: Whilst they’re in the oven, clean out the food processor, and add all the ingredients for the tomatillo salsa to it. 6. Blend until smooth and season to taste. Set
aside until the tacos are cooked.
Step seven: When the tacos are cooked, plate up 3-4 per person, then serve with tomatillo salsa, sour cream, fresh lime juice, spring onions, fresh coriander, chillis/ chilli flakes and crunchy corn. I also added some of my homemade chilli oil, and guacamole. Enjoy!