the 'spicy prawn, charred manchego corn, vegan siracha mayo' tacos
tacos are perhaps the number one way of feeding a crowd. you can make everything fresh on the day, they are light, easy to cook, easy to construct and seriously delicious to consume. tacos are a great go-to summer dinner, and if you don't eat shellfish you can substitute the prawns for mushrooms for an equally delicious experience.
ingredients //
• tacos :
200g cooked / uncooked peeled prawns
1 x red onion
1 x red pepper
1 x yellow pepper
1 x green pepper
1 x tbsp coconut oil
1 x tsp cumin
1 x tsp paprika
1/2 x tsp cayenne
1 x tsp x chilli flakes
2 x cloves garlic
juice 1/2 lemon
juice 1 lime
6 x blue corn soft shell tacos (http://www.coolchile.co.uk/tortillas)
2 x avocado
salt & pepper to taste
• chipotle corn :
4 x corn on the cob
juice 1 lime
40g manchego cheese
1 x tbsp vegan siracha mayo
• vegan siracha mayo :
1 x tbsp vegenaise (https://followyourheart.com/vegenaise-7/)
5 x tbsp siracha
method //
• get all of your ingredients together. put a large frying pan and a small griddle pan on a low heat
• peel and finely slice the red onion. put half of the onion into a bowl, add a generous pinch of salt and the juice of one lime and pinch together to make a quick pickle. cover the bowl and put to one side
• de-seed and roughly slice the peppers. melt 1/2 tbsp of coconut oil in large frying pan. add peppers, the remaining red onion, spices, salt and pepper and cook down for 5 minutes. once the peppers and onions have softened, add one clove of crushed garlic and cook down for another 10 minutes on a medium heat. remove the cooked peppers and onions from the frying pan and put into a bowl. Turn the heat up and melt the remaining coconut oil in the same pan. add the prawns, 1 crushed garlic glove, chilli flakes and lemon juice and fry until prawns are completely cooked through. This shouldn’t take longer than 5-7 minutes. Add peppers back into the pan, cover and leave to sit until you’re ready to build your tacos
• turn the heat of the griddle pan up and put the cob of corn on dry. turn continuously until the kernels are plump, juicy and charred. when they are ready, place the base of the cob into a bowl and strip the corn off using the tip of a sharp knife. add a spritz of lime, a tablespoon of vegan siracha mayo and the manchego cheese. mix well and leave to one side
• add a tablespoon of vegenaise to a bowl along with 5 tbsp’s of siracha and mix thoroughly until you get a lovely smooth pale pink mayo
• scoop out the avocado and cut into slices. spritz with lime juice and pinch of salt
• warm up your tacos in a small dry pan, just for 20 seconds each side
to serve //
• bring all of the separate elements onto the dinner table and let people build there own tacos!
