Prawn Taco's

It's Taco Tuesday!!! 

And what is better than an ordinary taco? A spicy prawn taco, obviously!


Prep time: 30 minutes
Serves: 4 

MAKING THE PRAWNS

 INGREDIENTS:

 

• 1 packet of prawn meat (700g)
• Sesame oil
• 1 tablespoon olive oil
• 2 tablespoons Robertson's barbecue spice
• 1 heaped teaspoon garlic powder
• 1 heaped teaspoon smoked paprika
• 1 tablespoon soy sauce
• 3 tablespoons Wellington's sweet chilli sauce
• 1 teaspoon (or a squeeze) of lemon juice

METHOD:

 

 

1. Mix the prawns with all ingredients (except sesame oil). 
2. Let it stand about 20 minutes to marinate.
3. (In the meantime, prep your other taco components.)
4. Coat your wok with sesame oil and stir fry the prawns on high heat, until cooked - about 10 minutes.

PREP THE OTHER COMPONENTS

 

INGREDIENTS:

• 4 taco's (or tortilla's)
• 2 smallish brinjals, salt & pepper, some olive oil
• 1 tub hummus
• 2 carrots - grated
• 1 avo - sliced
• 1/4 pineapple - thinly sliced
• 1/4 red pepper - thinly sliced
• Sriracha mayo (= sriracha + mayo)

METHOD:

 

 

1. If (like me) you forgot to buy taco's, but have tortilla's - you can turn them into taco's. Simply fold them over the oven shelf, like in the picture. Put the oven on grill mode and WATCH the tortilla's like a hawk. It will go from fine to burnt within a few seconds! Grill for 3-4 minutes. Then set aside on a cooling rack.
2. Prep the brinjal: Thinly slice the brinjal. Sprinkle with salt and pepper. Coat a non-stick pan with some olive oil and fry the brinjal on medium heat, until cooked - about 3 minutes per side.
3. Slice the pineapple, red pepper and avo. Grate the carrots.

Assemble the taco:

1. Smear the bottom of the taco with hummus.
2. Then layer the components: brinjal first. Then carrots, pineapple, pepper, avo, prawns.
3. Top with some sriracha mayo.