Chili Prawns Taco Recipe

Chili Prawns Taco Recipe,  Another Mexican taco treats to prepare, who doesn’t like chili, prawns and tortilla anyway. A flavorful spicy shrimp taco with sour cream, top with fresh japaleno chilies, spring onions, tomatoes, and coriander. 

Serves 4

Chili Prawns Taco Ingredients:

  • 600g raw prawns, shelled and deveined
  • 2 tbsp. chopped fresh flat-leaf parsley
  • 12 tortilla shells
  • spring onions, chopped to garnish
  • soured cream, to serve

Taco Sauce:

  • 1 tbsp olive oil
  • 1 onion, finely chopped
  • 1 green pepper, deseeded and diced
  • 2 fresh hot green chilies, such as jalapeno, deseeded and finely chopped
  • 3 gralic cloves, crushed
  • 1 tsp. ground cumin
  • 1 tsp. ground coriander
  • 1 tsp. brown sugar
  • 450g ripe tomatoes, peeled and coarsely chopped
  • juice of 1/2 lemon
  • salt and pepper

Cooking Instructions:

  • To make the sauce, heat the oil in a deep frying pan over medium heat and add the onion and cook for 5 minutes, or until softened.
  • Add the pepper and chilies and cook for another 5 minutes, then add in garlic, cumin, coriander and sugar and cook the sauce for a further 2 minutes, stirring.
  • Add the tomatoes, lemon juice and salt and pepper to taste and bring to the boil, then reduce the heat and simmer for 10 minutes.
  • Stir in the prawns and parsley, cover and cook gently for 5-8 minutes, or until the prawns are pink and tender.
  • Meanwhile, place the tortilla shells, open-side down, on a baking sheet and warm in a preheated oven, 180C (350F) for about 2-3 minutes.
  • To serve, spoon the prawn mixture into the tortilla shells, top with fresh chopped green onions and a spoonful of soured cream.