Hi Guys

Something FISHY, is going on over here! By that I mean the aroma’s in my kitchen today…OMG if I could post the fragrances I am experiencing, you would definitely stop what ever it is your doing & stimulate that cooking grove in you…Or else you going to want to kick yourself in the butt, for not trying this concoction out sooner (NB: my personal experience). A modernistic & record winner in my books of recipes. Succulent juicy prawns sautéd & tossed in a tangy lemon, garlic, butter sauce, alongside of smoky roasted vegetables & a fresh burst of herbs & avocados. Mhhhmmmm hmmmm & to end it of, before we pleasing devour our sustenance, wrap it in gift wrap & tie it with a bow. Okay, maybe not the last part, but surely we going to parcel it of in something before it reaches the opening through which humans part take in food.

Prawn Taco

Serves: 4

Ingredients:

1kg prawns (deveined, shell & tail of)

1 red onion sliced

3 coloured capsicums julienne slices (optional add aubergine/carrots/pineapple)

1 red chilli chopped

1 lime

5ml paprika

5ml cumin

5ml chilli flakes

5ml garlic powder

5ml bbq spice

1 avocado

handful of fresh coriander/basil (I usually mix both)

40ml olive oil

salt

for the lemon garlic butter sauce:

30ml butter

2 cloves garlic (finely chopped)

15ml lemon juice

4 tortilla wraps

dried oregano/mix herbs for sprinkling

Method:

1. Preheat the oven 200C.
2. In a big baking dish add capsicums, red onions, chilli, 30ml olive oil, all the spices & mix together mix, bake for 20mins.
3. In a wide pan on medium heat, make the sauce by adding the 10ml olive oil, melt the butter, sauté garlic, add the prawns, salt & lemon juice, cook for about 5 to 10 mins or until pink.
4. In the vegetables baking dish, move the vegetables to one side,make space on the dish to  spread out the tortilla wraps & the prawns with sauce, sprinkle little extra olive oil if needed over prawns & vegetables, grill for 5 mins on high.
5. Cube 1 avocado, add juice of 1 lime & chopped herbs.
6. Assemble the taco add roasted vegetables, prawns, avocados, dried herbs & wrap.

Bon Appetit!

 

 

Chef Tasneem Saith