Beer battered prawn Tacos in crispy baked tortillas


Farrah’s Taco Tortillas
Prawns (tails on or off) 
Beer Batter - flour, salt, egg, ice water and a cold beer
Lettuce shredded, Micro greens, Cucumber, radish (thinly sliced) 
Pickled red cabbage

Pre heat oven to 180°C. Hang tortillas over 2 of the rack wires in the oven and bake for 5-10 minutes until firm and crisp, this will create a flat bottom on your tacos where they can stand up on their own.

Prepare your prawns tails on or off. Make a quick beer batter, in a medium bowl, stir together the flour and salt. Add the cold beer, ice water and egg and whisk until blended.  Working close to the hot oil, coat the prawns in corn starch and shaking off any excess. Swirl your prawns quickly through the batter and drop them into the hot oil. Fry the prawns until light golden, about 1 ½ to 3 minutes depending on the size of the prawns. Take out and drain on paper towel.

Make a light fresh salad to fill your taco with shredded lettuce, micro greens, finely diced cucumber and sliced radish. Dress with a little lime juice, olive oil and pepper and lightly toss. Fill the taco shells with salad and place the cooked prawns on top. Garnishing with pickled red cabbage, thin slices of avocado, coriander and a good squeeze of fresh lime juice.

If you like spice, add some chilli powder to your batter or make a chipotle mayo sauce.

  • Prick holes in your tortilla and hang them over two bars of your oven so you get a wide opening and flat bottom. The holes you pricked will stop the tortillas puffing up during baking.
  • Pre-make crispy shell tacos and store in an air-tight container in advance.
  • Glaze one inside half of your taco with a sticky chilly sauce and coat this area in black and white sesame seeds or spice mix for that something different.