Prawn taco recipe from Bazaar Marketplace.
1 fresh habanero chilli – seeds removed
4 garlic cloves
Roots of 1 bunch coriander
150ml olive oil, plus 2 tbs extra
1kg green prawns, peeled and de-veined
Method: Blend habanero, garlic, coriander and 150ml olive oil until smooth. Toss with prawns. Cover and chill overnight.
3 large dried chipotle chillies*, soaked in warm water for 20 minutes, drained
200g creme fraiche or sour cream
1/3 cup (55g) blanched slivered almonds
20g grated cheddar cheese
20g grated parmesan cheese
1 tablespoon chopped coriander leaves
Grated zest and juice of 1 lemon
Method: Blend all ingredients into a coarse paste and thin with water, if needed.
1/2 iceberg lettuce, shredded
Lime wedges, to serve
Heat some olive oil in a frypan over medium-high heat. Cook prawns, turning, for 6 minutes or until just cooked. Top the tortillas with lettuce, prawns and salsa, then wrap up and serve with lime on the side.