Yellow mole prawn tacos

Yellow mole prawn tacos
Yellow mole prawn tacos Photo: Edwina Pickles

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.


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


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.