Soft tortillas with prawns and lime herb salsa
Take a trip down Mexico way with fast, fresh, flavoursome food. This lip-smacking salsa is addictive – you could also serve it on a platter topped with barbecued chicken skewers. Yum!
50g plain flour
1 tsp sea-salt flakes
2 tsp ground coriander
2 tsp smoked paprika
1 tsp chilli powder
8 jumbo green king prawns, peeled, deveined, tails intact
2 Tbsp extra virgin olive oil
8 small flour tortillas, heated
4 Tbsp aioli
1 avocado, peeled, sliced
Coriander leaves, to serve
2 limes, peeled, diced
2 green chillies, deseeded, finely sliced
8 sprigs mint, leaves chopped
½ bunch coriander, leaves picked and finely sliced
5 sprigs dill, fine leaves only
4 spring onions, finely sliced
80ml extra virgin olive oil
Sea-salt flakes, to season
Ingredients
1 chorizo, sliced lengthways into 4 pieces50g plain flour
1 tsp sea-salt flakes
2 tsp ground coriander
2 tsp smoked paprika
1 tsp chilli powder
8 jumbo green king prawns, peeled, deveined, tails intact
2 Tbsp extra virgin olive oil
8 small flour tortillas, heated
4 Tbsp aioli
1 avocado, peeled, sliced
Coriander leaves, to serve
Lime cheeks, to serve
LIME HERB SALSA2 limes, peeled, diced
2 green chillies, deseeded, finely sliced
8 sprigs mint, leaves chopped
½ bunch coriander, leaves picked and finely sliced
5 sprigs dill, fine leaves only
4 spring onions, finely sliced
80ml extra virgin olive oil
Sea-salt flakes, to season
Method
1. To make salsa, put lime, chilli, mint, coriander, dill, spring onion and oil in a bowl. Toss to combine, season with
sea-salt flakes and set aside for 5 minutes.
2. Heat a large heavy-based frying pan over a medium-high heat. Add chorizo and cook until golden and crisp. Remove from pan and finely dice.
3. Combine flour, salt and spices in a large bowl. Add prawns and toss until lightly dusted. Heat oil in the samepan over a high heat, then reduce heat to medium. Add prawns and cook for 2 minutes on each side. Transfer to a bowl and set aside.
4. Spread each tortilla with a little aioli. Top each with avocado, prawns and chorizo. Spoon over salsa and servewith coriander and lime cheeks.
- Author:
- Stylist:
- Caroline Velik
- Photographer:
- Marina Oliphant
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