The best we have had, and this boy loves Chili! I was pretty impressed I have to say with the flavor combinations he used. It had us wanting more!
1 Packet of Soft Taco Shells
500g raw prawns clean and defrosted.
5 cloves of garlic crushed.
50g of butter
1/2 teaspoon of chili flakes
1/2 teaspoon of Tajin spice mix or 3 tablespoons of sweet chili sauce
Cooking the prawns
In a nonstick pan melt the butter and cook the garlic until soft
Add the raw prawn chili flakes Tajin spice or sweet chili sauce and some salt and pepper.
Cook for a few minutes and remove from the stove.
Taco Shells
This is where I thought he was quite smart, so on an oven tray he folded the Taco shells and baked them upside down at 180oC until they turned golden.
Once cooked remove from the stove and place the tray on top of a few cups so that they don't touch the bench and allow to cool.
Salad filling Marcos Tomato Rocket Salsa
2 Tomatoes chopped small.
1 Avocado diced.
1/2 red onion diced.
1 cup of rocket-diced.
Juice of one lemon
5 tablespoons of olive oil
Salt and Pepper
In a dish mix all the ingredients and set aside for assembling.
Mayo dressing
5 Tablespoons of mayo
The skin of a lemon grated.
1 teaspoon of olive oil
Salt and Pepper
In a dish mix all the above ingredients together and set aside
Tajin spice mix to sprinkle on top.
Assembling the Tacos
Place Spoonfuls of the Salsa into the Shell top with some prawns and a few dollops of the mayo topped with a few sprinkles of the Tajin spice.
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