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Prawn fajitas with grilled peach salsa
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Prep Time:
25 minutes
Cook Time:
20 minutes
Total Time:
45 minutes
Try Curtis Stone's mouthwatering Mexican prawn fajitas for a simple and fun dinner option that the whole family can enjoy!
Ingredients:
  • 72.80 gm Olive Oil
  • 1 lime, zest
  • 2.00 clove garlic, finely chopped
  • 500g medium raw Prawns, peeled and deveined, tail off
  • 8 burrito tortillas
  • 1 medium yellow peach, cut into 2cm slices
  • 2 medium field tomatoes, cut into medium dice
  • 1/4 shallot, cut into thin slices
  • 2 tsp Red Wine Vinegar
  • 20.00 ml fresh coriander, roughly chopped
  • 20.00 gm Butter, softened
  • 5.30 gm lime juice
  • 1/8 tsp red chilli pepper flakes
  • 4 small corn cobs, fibers removed, husks attached
Instructions:
  • Heat up your BBQ or char grill pan to medium-high temperature.
  • Mix 2 tablespoons of olive oil with chopped garlic, lime zest, and prawns in a medium mixing bowl. Ensure everything is evenly coated, then cover and refrigerate until cooking.
  • Prepare the peach salsa: Brush peach slices with a tablespoon of oil and grill on the BBQ for approximately 2 minutes per side until tender. Transfer to a plate to cool.
  • Dice the grilled peach and combine it with tomato, shallots, red wine vinegar, oil, and coriander in a mixing bowl. Gently toss everything together and season with salt and pepper to taste.
  • Take the prawns out of the fridge and leave them at room temperature while you grill the tortillas.
  • Place the tortillas on the BBQ to warm up, flipping them once. Then, transfer them to a plate covered with foil to keep them warm.
  • Season prawns with salt and pepper and grill on BBQ for 4 minutes, flipping once, until cooked through.
  • For the chili lime corn: Combine butter, lime juice, minced garlic, and red pepper flakes until fully mixed. Season with salt and pepper to your liking. Set aside.
  • Peel back the husks from the corn cobs, removing one leaf while keeping the rest attached. Tie the husks together to create a handle. Brush each corn cob with the herbed butter and grill.
  • Cook the corn over medium heat for about 8 minutes, turning occasionally, until it is perfectly tender. Serve immediately for the best flavor.
  • Fill a flour tortilla with 4 to 5 prawns and salsa, then enjoy with a side of grilled corn.

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