This recipe is inspired by an amazing meal we had in Mexico. One of our favourite things to do on holiday is head out and find some great local eateries. One night we had some amazing prawn tacos and loved the simplicity of them.
In the UK the tacos we eat are the hard shell-like varieties, whereas traditionally in Mexico a taco is soft – more like a small tortilla. You can’t seem buy those over here so we improvised with tortillas, a round tin and a sharp knife.
The great thing about this recipe (apart from how it tastes) is how wonderfully simple and quick it is to make. By using prawn and squid, cooking time is a matter of minutes.
Try serving this with our excellent homemade nachos and sublime sweetcorn, chilli and coriander dip! It makes for an easy, tasty and healthy meal any time of the week.
Mini Prawn and Squid Soft Tacos
Ingredients
- 180 g raw king prawns cut up into chunks
- 2 medium squid can be bought frozen (cut up into chunks)
- 1 fresh red chilli
- 2 garlic cloves finely chopped
- handful fresh coriander
- 1/2 lime
- 1 avocado
- 1/2 red onion
- 1/4 red pepper
- 1 medium tomato take out the pips
- 3 large wraps makes 12 mini tacos
Instructions
- To make mini tacos, use your tortillas and cut them with cake cutter or something round using a sharp knife. Put them in the microwave for 30 seconds to heat through.
- Finely cut up the red pepper, red onion and tomato and squeeze a little bit of lime and mix together. Slice the avocado into small chunks in separate dish and add a squeeze of lime juice. Set these aside while you cook your filling.
- Add a small amount of olive oil to a frying pan and add the chilli. Cook for about 30 seconds and add the prawns, stir to combine. Add the chopped garlic followed by the squid and cook for a minute or two until cooked.
- Add the coriander and lime then mix everything together.
- To each taco add a small amount of filling followed with a sprinkle of the onion, pepper and tomato then finish with a few chunks of avocado.
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