Smoky Chipotle Prawn Tacos

INGREDIENTS

12 Farrah’s Taco Tortillas

​750g large raw prawns (about 30 prawns, 2-3 per taco)​

2 Tbsp Farrah’s Smoky Chipotle Spice Mix​

2 garlic cloves​

Lettuce, chopped​

PICO DE GALLO

1 large tomato

½ red onion

1 jalapeno

3 Tbsp coriander

1 lime juiced

1 tsp salt

AVOCADO CREMA

1 avocado

2 garlic cloves

¼ tsp Farrah’s Smoky Chipotle Spice Mix

1 lime, juiced

½ tsp salt

¼ cup sour cream

METHOD

  1. If using frozen prawns defrost and rinse, remove tail and butterfly prawns. Deveined prawns if not already deveined and pat them really dry.​

  2. Season prawns with olive oil, Farrah’s Smoky Chipotle Spice Mix and garlic. Mix well and let marinate while you prepare the Pico de Gallo and Avocado Crema.​

  3. To make the Pico de Gallo, chop tomato, jalapeno, coriander, red onion and mix with lime juice and salt.​

  4. To make the Avocado Crema, add all the ingredients above except for sour cream to a food processor and process then mix with the sour cream (note don’t blend sour cream or it will turn watery)​

  5. Sear prawns for about 5 mins.​

  6. Warm tortillas in a dry heated pan or sandwich press, assemble by layering the Avocado Crema, lettuce, prawns, Pico de Gallo and enjoy!​