Chipotle prawn tortillas

Name: Chipotle prawn tortillas
Cook time: 20 min
Yield: 2
Cuisine: Cancun, Mexico

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 2 people

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 Cancun 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, including the stalk and add half to the slaw then toss to combine.
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, cover to keep warm and repeat until all are heated. Microwave option: Place the tacos onto 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 tortilla. Top with the prawns and dollop over chipotle and lime mayo. Sprinkle with spiced pepitas and remaining coriander.