RECIPE: Shrimp tacos

Technically my version of this recipe should be called prawn wraps. To me, shrimps are the small  brown kind, typically from Morecambe Bay, either that or just the American word for prawns, and  when I think of tacos I think of crispy tortilla chip type shells rather than a wrap, but when I googled fish tacos up popped this recipe, so shrimp tacos they shall be called. 

I’ve
never really been a massive fan of wraps, I once heard someone (my
Mother I believe) liken them to a “leper’s sheddings” and funnily enough
they’ve never hugely appealed since!  This version however, has helped
to change my mind.

I doubled and amended the quantities and ingredients from the original recipe and it made four good-sized “tacos”.

Ingredients:
 2x 200g packs of raw, shelled prawns
1 finger-sized red chilli, deseeded and grated
1 tsp hot, smoked paprika
1 tsp dried oregano
1 tsp ground cumin
1 teaspoon olive oil

3 large radishes, finely chopped

3 spring onions
1/2 teaspoon salt
1 lime, juiced

Punnet of cherry tomatoes, deseeded

Small bunch of coriander

1 avocado
hot sauce
Flour tortillas 

  • Slice the spring onion into thin discs and place in a small bowl. Add
    the radish, lime juice and 1/2 teaspoon of salt to the vegetables, toss
    and then leave to sit for 20 minutes to become slightly pickled.

  • Mix the chilli, paprika, oregano and cumin in a bowl

  • Add a good glug of hot sauce and the prawns to the dry herbs and spices

  • Mix to combine, they’re ready to use immediately but can be prepared in advance and left to marinade for an hour or so if need be.

  • Meanwhile, slice the tomatoes in half and squeeze out the
    seeds and roughly chop.

  • Add the tomatoes to radishes and spring onions, chop fresh coriander and
    mix into the salsa. It will keep for 2-3 days
    refrigerated.

  • Add a slick of olive oil to a frying pan and set over medium-high
    heat. Once hot, add the shrimp and cover with a lid, cooking and
    stirring occasionally until the flesh becomes opaque, 3-4 minutes. 
  • Meanwhile, slice avocado and chop fresh coriander. Once the shrimp are cooked, assemble the taco. 
  • Lay
    a tortilla flat on a plate and lay out a few slices of avocado. Spoon
    over some salsa and top
    with a quarter of the shrimp, fresh sprigs of coriander, squeeze of lime
    and as much hot sauce as you like. Eat immediately.
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4 Comments

  1. May 8, 2012 / 11:06 am

    It looks so yummy!

    • May 9, 2012 / 9:15 am

      They were so delicious, I'm going to try a version with tilapia too I think!

      I just checked out your blog and followed it on GFC, it's fab! x

    • May 16, 2012 / 8:43 am

      Thanks Elaine, really pleased you like it 🙂

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