BBQ Chipotle Prawn Tacos with Salsa & Aioli
Ring in summer with this mouth-watering recipe.
Ingredients
Salsa
- 1 capsicum, finely diced
- 1 tomato, finely diced
- drizzle of olive oil
- ½ Tbsp white wine vinegar
Prawns
- 600g prawns, defrosted
- Smoky Mexican spices see recipe below
- drizzle of olive oil
- 250g frozen corn
To serve
- 1 lettuce, shredded
- 12 pack tortillas
- 3 Tbsp chipotle sauce
- 3 Tbsp aioli
- 2 Tbsp spicy pepitas (or toasted pumpkin seeds)
Instructions
- Preheat BBQ hot plate to medium.
- Prep capsicum and tomato and add to a medium bowl along with oil and vinegar. Season to taste with salt and pepper. Prep lettuce and set aside.
- Pat prawns dry, season with salt and pepper and toss with smoky Mexican spices and oil. Cook on BBQ hot plate for 2-3 minutes each side or until cooked through. Add corn to prawns and cook for a further 2 minutes until tender. Alternatively, cook prawns and corn in a fry-pan on high heat. Season to taste with salt and pepper.
- Cook wraps on hot plate for about 1 minute each side until heated. Alternatively wrap stack of tortillas in a damp tea towel and heat in microwave for 1-2 minutes, until warm.
- Serve tortillas filled with lettuce, prawns and corn, salsa, pepitas, chipotle sauce and aioli.
Notes
Smoky Mexican Spices:
1 tsp ground cumin
1 tsp ground coriander
1 tsp smoked paprika
1/4 tsp oregano
Pinch of chilli powder
Pinch of garlic powder
1 tsp ground cumin
1 tsp ground coriander
1 tsp smoked paprika
1/4 tsp oregano
Pinch of chilli powder
Pinch of garlic powder
