Chipotle prawn

Name: Chipotle prawn
Cook time: 20 min
Yield: 1
Cuisine: Cancun, Mexico

soft tortilla with crunchy slaw

Ready in around 20 mins

RECIPE FACT:

The white sandy beaches of Cancun are made from crushed coral.

Nutritional Info:

Serving Amount:

Serves 1 person

Cooking Instructions:

1. TO MARINATE THE PRAWNS AND PREPARE THE CRUNCHY SLAW:

Remove the prawns from their packaging and pat dry with a paper towel. Place the prawns in a bowl and mix with the chipotle marinade. Place a non-stick frying pan over a medium-high heat with a drizzle of oil. Once hot add the corn and cook for 3-4 mins to create a char. Add the corn to a serving bowl and allow to cool. Just before serving, add the coleslaw, drizzle with oil and season with salt and pepper. Finely chop the coriander leaves and stalk and stir half through the slaw saving the remainder for garnish.
2. TO WARM THE TORTILLAS:

Fry pan option (preferred): Wipe out the pan and place back over a medium-high heat. Once hot, heat each tortilla for 20-30 secs each side. Remove from the pan onto a plate and cover to keep warm - repeat until all tacos are heated. Microwave option: Place the tortillas on a plate and microwave on high (750w) for 30-40 secs or until warm.
3. TO COOK THE PRAWNS:

Place the pan back over a high heat with a drizzle of oil. Once hot, add the prawns and cook for 60-90 secs each side - or until cooked through then remove from the pan - you may need to do this in batches.
TO SERVE:

Arrange a spoonful of crunchy slaw on each taco. Top with a couple of prawns, and a dollop of chipotle and lime mayo. Sprinkle over the spiced pepitas and remaining coriander.