Photo by Vanessa Lewis
For that authentic Mexican flavour make a tomatillo sauce, using a can of tomatillos instead of the fresh tomatoes. Give it a go, it’s seriously next level and depending on your diners’ heat tolerance, if you don’t want too much heat, just remove the seeds from the chillies.
|1 Tbsp||Olive oil|
|8||Taco shells, or soft tortillas|
|1||Spring onion, finely sliced|
|¼ cup||Coriander leaves|
Fresh tomato sauce
|250 ml||Tomatoes, fresh and firm, peeled (or 250g of tinned tomatillos, drained)|
|¼||Small onion, roughly diced|
|½||Chilli, coarsely chopped|
For the guacamole
- For the fresh tomato sauce, place the coriander, fresh tomatoes (or canned tomatillos), onion and chilli in a blender, process until the mixture thickens (the seeds break down and act as a thickener). Season with salt to taste and set aside.
- Remove the shells of the prawn cutlets, devein and slice up the middle.
- For the guacamole, mash the avocados in a bowl with a fork, then add the chilli, onion, garlic and coriander, and mix well.
- Add the tomato, lime juice and tabasco and salt to taste. Set aside.
- In a frying pan, heat the olive oil until it shimmers, place the prawns in the frying pan and fry until cooked.
- Fill the taco shells with guacamole followed by spring onion, coriander leaves, and then prawns. Serve with tomato sauce on the side.
Another of Simon's spicy recipes