Time for tacos – and these ones are flaming good! Bring a taste of Mexico (with an Asian twist, naturally!) to the dinner table with these handheld heroes of tastiness. Cooking for kids? Feel free to skip the tequila.
For the tacos:
2 garlic cloves
2 coriander roots
1 tsp sea salt
zest and juice of 1 lime
½ tsp ground cumin
½ tsp sugar
1 tbsp vegetable oil
12 large prawns/shrimp, peeled and deveined
3 tbsp tequila or vodka
½ red onion, finely diced
coriander (cilantro) leaves to serve
8 tortillas, warmed
lime wedges to serve
Cabbage & avocado ‘slaw:
2 cups shredded green cabbage
2 tbsp roughly chopped coriander (cilantro)
1 avocado, thinly sliced
juice of 1 lime
Use a mortar and pestle to pound the garlic, coriander roots and salt to a paste. Place prawns in a large bowl and mix through the garlic paste, lime zest, lime juice, cumin and sugar. Set aside for 5 minutes.
Make the ‘slaw by tossing the ingredients in a large bowl.
Place a wok or large frying pan over high heat. When the pan is hot, add the oil. Then add the marinated prawns and stir-fry for 1-2 minutes or until almost cooked. Carefully add the tequila or vodka (there will be flames so watch out!). Stir-fry for another minute until the flames have died out and the prawns are cooked through. Remove from heat.
For each taco, top a tortilla with the ‘slaw. Then prawns. Then drizzle with pan juices. Liberally add as much Coconut Sriracha or hot sauce as you like. Top with coriander and serve with lime wedges.