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Soft prawn tacos
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Prep Time:
25 minutes
Cook Time:
20 minutes
Total Time:
45 minutes
BBQ prawns, avocado, coriander, grilled corn in a warm tortilla by Curtis Stone for a perfect summer dish.
Ingredients:
  • 1kg Australian raw banana prawns, peeled and deveined
  • 4 cloves garlic, finely chopped
  • 2 limes, separated, zested and juiced
  • 20.00 ml fresh ginger, finely chopped
  • 40.00 ml coriander stems, roughly chopped
  • 54.60 gm olive oil
  • 235.00 gm sour cream
  • 2.50 gm smoked paprika
  • 2.50 gm ground cumin
  • 1/4 tsp cayenne pepper
  • 1/4 small green cabbage, core removed, thinly sliced
  • 1/2 small red onion, thinly sliced
  • 1.20 gm salt
  • 8 flour tortillas
  • 1 large avocado, cut into 16 thin slices
  • 62.50 ml coriander leaves
  • 4 ears corn, husks pulled back and tied (silk strands removed)
  • 1 extra lime, cut into 4 wedges
Instructions:
  • Heat up the BBQ or chargrill pan over medium heat.
  • In a large bowl, mix together garlic, lime zest, ginger, coriander stems, and 2 tablespoons of olive oil. Add prawns and toss to ensure they are evenly coated. Allow the prawns to marinate while you prepare the cabbage.
  • Combine sour cream, lime juice, smoked paprika, cumin, and cayenne pepper in a small bowl. Season generously with salt and pepper.
  • Combine cabbage, red onion, and salt in a bowl. Let it sit for 5 minutes to soften. Gradually stir in half of the sour cream mixture until everything is well coated. Add more sour cream as needed for a creamy consistency.
  • Place the tortillas on the grill and cook for 2 minutes on each side. Stack them on a plate covered with a tea towel or foil.
  • Drizzle the last tablespoon of olive oil over the corn, sprinkle with salt and pepper, then grill until lightly charred all over for about 10 minutes. Cover with foil and set aside off the heat.
  • Grill the prawns for 3-4 minutes until they turn pink, then transfer them to a bowl.
  • Place the prawns evenly on the tortillas, add a generous portion of cabbage, and top with avocado and fresh coriander leaves. Serve with corn and lime wedges.

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