I cook Mexican at least once a fortnight. My kids love the flavours and I enjoy coming up with new ways to introduce different ingredients to our dinner table using familiar flavours. Safe to say, if I say it’s Mexican night, there are never any complaints. This appears to be the case in many households at dinnertime, with Mexican food coming in on top as the most popular searched cuisines on Taste.com in 2018. These tacos cook in just 15 minutes and are great for feeding a crowd. You can prep the avocado cream and salsa in advance and cook the chorizo and prawns all at once on a large BBQ. That’s my kind of fast food!
PREP 20 MIN
COOK 15 MIN
What you’ll need:
2 avocados, peeled & pitted
½ lime, juiced
½ tsp salt
2 chorizo sausages, sliced
750g peeled & deveined raw prawns
12 white corn tortillas, warmed
1 tsp ground chipotle chilli powder, for dusting
Sea salt & black pepper
1 cup fresh coriander leaves, plus extra to serve
1 clove garlic
1 long green chilli, deseeded & chopped
¼ cup (60ml) extra virgin olive oil
1 tbs lime juice
What to do:
To make salsa, add all ingredients to a small blender and pulse until combined. Season with salt and pepper and set aside.
Place the avocado, lime juice and salt in a small food processor. Blend until smooth and creamy. Set aside.
Heat a large non-stick frypan over medium-high heat. Add chorizo and cook for 2-3 minutes, turning, until crisp. Use a slotted spoon to transfer chorizo to a plate and return frypan to heat, leaving chorizo fat in the pan. Season prawns with salt and pepper and add to frypan. Cook the prawns in batches to not overcrowd the pan, for 3-4 minutes, turning half way, until cooked.
To serve, spread some avocado cream onto a tortilla, arrange prawns and chorizo over avocado and dust with chipotle powder. Spoon over salsa and top with extra coriander.