For that authentic Mexican flavour make a tomatillo sauce, using a can of tomatillos instead of the fresh tomatoes. Give it a go, it’s seriously next level and depending on your diners’ heat tolerance, if you don’t want too much heat, just remove the seeds from the chillies.
|1 Tbsp||Olive oil|
|8||Taco shells, or soft tortillas (Main)|
|1||Spring onion, finely sliced|
|¼ cup||Coriander leaves (Main)|
|24||Prawn cutlets (Main)|
Fresh tomato sauce
|1 bunch||Coriander (Main)|
|250 ml||Tomatoes, fresh and firm, peeled (or 250g of tinned tomatillos, drained) (Main)|
|¼ ||Small onions, roughly diced|
|½ ||Chillies, coarsely chopped|
For the guacamole
|2||Ripe avocado (Main)|
|½ ||Red chillies, finely chopped|
|½ ||Small red onions, finely diced|
|1||Garlic clove, finely diced|
|50 g||Chopped fresh coriander|
|½ large||Tomatoes, peeled, seeded and chopped|
|1||Lime, juiced, amount according to taste (Main)|
|1 sprinkle||Chipotle tabasco sauce, to taste (Main)|
- For the fresh tomato sauce, place the coriander, fresh tomatoes (or canned tomatillos), onion and chilli in a blender, process until the mixture thickens (the seeds break down and act as a thickener). Season with salt to taste and set aside.
- Remove the shells of the prawn cutlets, devein and slice up the middle.
- For the guacamole, mash the avocados in a bowl with a fork, then add the chilli, onion, garlic and coriander, and mix well.
- Add the tomato, lime juice and tabasco and salt to taste. Set aside.
- In a frying pan, heat the olive oil until it shimmers, place the prawns in the frying pan and fry until cooked.
- Fill the taco shells with guacamole followed by spring onion, coriander leaves, and then prawns. Serve with tomato sauce on the side.
Another of Simon's spicy recipes
Spreadable chorizo on ciabatta with honey, mozzarella and basil