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Prawn tacos

Ingredients

  • 1 tsp olive oil
  • 1 clove garlic, finely chopped
  • 1/2 tsp smoked paprika
  • ¼ tsp ground cumin
  • 1/2 chilli, finely chopped
  • 1/4 cup chicken or vegetable stock
  • 3 tbsp Pic’s Salt & Pepper Peanut Butter
  • 1 tablespoon lime juice
  • 1 tsp honey
  • 250g raw prawns, tails removed
  • Red onion dressing:
  • 2 tbsp lime juice
  • 1 tbsp olive oil
  • 1 tsp honey
  • 1 small red onion, finely diced
  • 1 clove garlic, finely chopped
  • 1/4 tsp salt
  • To serve:
  • 6 small corn tortillas
  • 1 cup of your favourite slaw
  • ½ cup sour cream
  • Handful fresh coriander
  • 1/2 red chilli, sliced

Directions

  1. Heat the oil in a frying pan over medium heat. Add the garlic, smoked paprika, cumin and chili. Cook for 1 minute, stirring, until fragrant - don’t let the mixture burn.

  2. Add the stock and peanut butter, and stir to incorporate. Stir through the lime juice and honey.

  3. Add the prawns and cook, stirring occasionally, for 5 minutes or until all of the prawns have turned white. Keep warm.

  4. Meanwhile, set a separate dry frying pan over high heat. Dry the corn kernels well with a clean tea towel, and add them to the pan. Cook, stirring frequently, for 3-4 minutes until the corn is developing char. Remove from heat.

  5. To make the red onion dressing, whisk together the lime juice, olive oil and honey in a small bowl. Add the red onion, garlic and salt, and stir through.

  6. Prepare your taco shells by reheating your tortillas in a dry frying pan. Fill each with slaw, followed by the prawns, charred corn, a dollop of sour cream and a few spoonfuls of red onion dressing. Scatter over the coriander and sliced chilli, and serve immediately.