Yellow mole prawn tacos

all details

Steven Marks, from the Guzman y Gomez taqueria chain, stresses the healthiness of an authentic Mexican-style wrap. "A true taco is very light, high in protein, very well balanced and fresh," he says.

Yellow mole prawn tacos
Photo: Edwina Pickles

Ingredients

  • 1 packet soft corn tortillas
  • 1 1/2 cup (375ml) canola oil
  • 1white onion, sliced
  • 120g fresh ginger, peeled and grated
  • 5cloves garlic, finely chopped
  • 2tbsp ground cumin
  • 2tbsp ground coriander
  • 3tbsp turmeric
  • 3 tbsp chilli powder
  • 1tsp salt
  • 1cup (250ml) water
  • 24green medium tiger prawns, peeled and cut into thirds
  • Coriander sprigs, to garnish

Method

Heat one cup of oil in a pan and cook the onion until translucent. Put onion and oil mix into a blender with ginger, garlic, spices, salt, 1/2 cup water and pulse until smooth. Combine with remaining water and cook over a low heat for five minutes or until thickened. Allow to cool.

Add the prawns, toss to combine and refrigerate two hours. Heat the remaining 1/2 cup of oil in a frying pan over medium heat. Add the prawns and marinade and cook until they turn bright orange.

Roll the prawns in a soft corn tortilla with a pico de gallo salsa - a fresh mix of diced tomato, finely diced onion, spring onion/shallots, garlic and fresh medium-heat chillies (jalapenos if you can get them).

Dress the salsa with chopped fresh coriander, a little brown sugar, lime juice and salt to taste.

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  • Main Ingredients - Fish, Shellfish
  • Cuisine - Mexican
  • Course - Snacks

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