Prawn & cheese tacos
—·Mexican-style
Ingredients
- 1 tablespoon vegetable oil
- 15g salted butter
- ½ onion, finely diced
- 1 garlic clove, finely chopped
- 1 celery stick, finely diced
- 1 poblano or green pepper, charred, deseeded and chopped
- 1 tomato, finely diced
- 400g prawns, peeled, cleaned and chopped
- 1 teaspoon sea salt
- pinch of ground black pepper
- juice of ½ lime
TO SERVE
- 12 corn tortillas (shop-bought or see here for homemade)
- 500g mixed grated mozzarella and Cheddar cheese
Instructions
4 steps
- 1
In a large frying pan, heat the oil and butter over a low–medium heat. Once the butter has melted, add the onion and garlic and fry for 3 minutes until translucent.
- 2
Add the celery and poblano. Continue frying for 3 minutes, mixing from time to time to avoid burning. Add the chopped tomato and cook for a further 3 minutes.
- 3
Once the vegetables are fried, add the prawns. Season with the salt and pepper and cook for 10 minutes on a low–medium heat until the prawns are pink and properly cooked. Squeeze over the lime juice and set aside while you heat the tortillas.
- 4
Heat each tortilla in a pan over a medium heat, adding some cheese and letting it melt. Top with some of the prawn stew and serve.
Progress
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