makes
4
prep
20 minutes
cook
5 minutes
difficulty
Easy
makes
4
serves
preparation
20
minutes
cooking
5
minutes
difficulty
Easy
level
Ingredients
- 4 prawns, peeled, deveined
- 1 tbsp extra virgin olive oil
- 1 red onion, finely diced
- 2–3 spring onions, finely diced
- 1 red chilli, finely diced
- 2 garlic cloves, finely diced
- 4 small flour tortillas
- 1–2 tbsp roughly chopped coriander
Salsa
- 1 avocado, finely diced
- 1 tomato, finely diced
- ½–1 red chilli, finely diced
- ½ lime, juiced
- pinch of chilli flakes
- pinch of toasted sesame seeds
- 1 tsp extra virgin olive oil
Instructions
- Thickly slice prawn meat.
- Add oil, red onion, spring onion, chilli, garlic and a pinch of salt to a hot pan over medium-high heat. Cook and stir for 4–5 minutes, or until caramelised.
- Stir through prawns. Add a pinch of pepper and reduce heat. Cook for 1–2 minutes, stirring occasionally.
- Meanwhile, add tortillas to a separate pan over low heat. Allow to warm and soften as the prawns cook.
- Stir coriander through prawns.
- Place salsa ingredients in a small bowl and gently stir to combine.
- Spoon prawn mixture onto warm tortillas and finish with salsa on top. Serve.
Cook's Notes
Oven temperatures are for conventional; if using fan-forced (convection), reduce the temperature by 20˚C. | We use Australian tablespoons and cups: 1 teaspoon equals 5 ml; 1 tablespoon equals 20 ml; 1 cup equals 250 ml. | All herbs are fresh (unless specified) and cups are lightly packed. | All vegetables are medium size and peeled, unless specified. | All eggs are 55-60 g, unless specified.