Tacos are one of my favourite foods to eat. They can be as simple as just batter-fried fish with some slaw in a taco shell. There are so many options for the protein, the sauce, the slaw and the outer shell. A perfect taco should have the right amount of sweetness, saltiness, spice and heat. This recipe that I’m sharing is a balance of that. The prawns are marinated in a sweet and spicy mixture and grilled to a crispy and caramelised finish. The salsa is pretty simple with vegetables and lemon juice for a tangy kick. The sauce on top is creamy and tangy to add to the salsa and balance out the sweetness from the prawns. I have used store bought soft tortilla for the taco shell, but a crispy taco will be as good. This recipe is one of the easiest. There are 4 elements to the dish-
- Tortilla – which is store bought. I think that works best when you do not have cornmeal at hand
- The prawns- All it needs is a one bowl marinade and some time in the fridge or outside before grilling
- The dip- Which truly ties the entire dish together. The tanginess enhances the flavour amazingly
- The salsa- For a much-needed freshness
For the prawns, In a shallow mixing bowl, add all the ingredients including the prawns and mix well. cover with a lid or plastic wrap and set aside.
For the salsa, finely chop all the vegetables in a bowl, add the lemon juice and refrigerate.
For the Dip, mix together all the ingredients and set aside.
Once all the elements have been prepared, Grill the prawns on a high flame.
Heat the tortillas and on a pan. Add a few teaspoons of the salsa on the tortilla. Place a few grilled prawns on it followed by a generous quantity of the dip. Serve with a squeeze of lemon on top and some fresh coriander.
Makes- 12 Mini tacos
Total Time- 45 Minutes
For the Prawns-
Prawns shelled and deveined- 300 Grams
Cumin- 2 Teaspoons
Chilli Powder- 3 Teaspoons
Lemon Juice- 1 Lemon
Honey- 1 1/2 Tablespoons
Garlic- 2 Tablespoon
Olive oil- 1 Tablespoons Plus for grilling
Bell Peppers, Chopped- 1/2 Cup
Tomato, Chopped- 1/2 Cup
Cucumber, Chopped- 1/4 Cup
Onion, Chopped- 1/4 Cup
Garlic, Chopped- 1 Teaspoon
Coriander, Chopped- 1/4 Cup
Chilli, Chopped- 2
Olive oil- 1 Teaspoon
Salt and Pepper
Mayonnaise- 12 Cup
Heavy cream- 1/2 Cup
Coriander- 1/4 Cup, Chopped
Chilli- 2, Chopped
Garlic- 2 Cloves, Smashed
Salt- 1 Teaspoon
Lemon- 1 Large lemon
Tortillas- 6 large or 12 minis
For the Prawns, Mix all the ingredients in a shallow bowl. Cover with a lid or a plastic wrap and set aside till you make the remaining elements. Once all the elements are made, heat a grill pan. Brush some oil on it and once it starts to smoke, add the prawns carefully, cooking for 60- 75 seconds on each size depending on the size of the prawns.
For the Salsa, Finely chop all the ingredients, and mix them together in a small bowl. Set aside in the fridge till required.
For the dip, Mix all the ingredients together and set aside in the fridge.
To assemble, Heat the tortillas on a pan. Place 2-3 teaspoons of the salsa, followed by the grilled prawns and then the dip. Serve with a squeeze of lemon juice and some fresh coriander on top.