Sooo… that posting twice a week thing? Yeah, that didn’t happen. Sorry.
But hey, I’ve been eating tacos! I’ve been trying to spice up week night dinners. We don’t eat a lot of Central and South American inspired cuisine in our house, so this was a little experiment that turned out rather nicely. I didn’t intend to blog these guys but they happened to be pretty bitchin, so I thought I’d share. They’re boozy, zingy and quite spicy. Overall: pretty satisfying.
I think fish is my new jam… which makes me think of fish flavoured jam. Which is gross. Correction: I think fish is my new thing. It’s great for a lighter tea that still feels pretty flashy. I had Moules Marinere last night, for example, and it felt very luxe. I paid about £4 for half a bag of mussels at the market and that amount would easily feed four. Classy and cheap. Pretty sweet deal if you ask me.
I was making these tacos on the fly, so in an idea world I would’ve used proper corn, soft tacos. Instead I used tortillas, which worked fine but wasn’t quite the same. I bought mini ones but if you can’t find them just trim the regular size ones down using a knife around an up-turned cereal bowl. Voila!
Tequila Soaked Prawn Tacos with Mango Corn Salsa (makes enough for 4)
1 Pack of Mission Deli Mini Wraps
200g Raw, Peeled King Prawns
50ml (about 2 shots) of Tequila
½ Iceberg lettuce
For the Mango Salsa:
1 Small Onion, diced
1 Mango, diced
½ Tin of Sweetcorn
3 Birds Eye Chillies
A Small Bunch of Coriander, chopped
Salt & Pepper to taste
1. About an hour before you plan to eat, place your prawns in a bowl and pour over the tequila. Squeeze over the juice of half your lime. Place to one side.
2. Dice your onion and mango, the smaller the better, and mix in a bowl together. Add the sweetcorn. Slice the birds eye chillies very finely (remove the seeds if you want to keep the heat down, I left them in) and chuck those in too. Then add the coriander and season with rock salt and black pepper to taste. Mix everything together and squeeze in the juice of your remaining lime.
3. Place two frying pans next to each other on the heat. While they’re warming up, shred the lettuce and place it in a bowl. In the first pan, warm the tortillas one at a time, flipping every 30 seconds or so until they’re nicely golden on each side, but take them out before they turn crispy. In the second pan, empty your bowl of prawns. They’ll have turned slightly pink already from the citrus. Cook for 1 minute on each side until they’re nice and rosy and turning out at the edges.
4. Take your bowls to the table and dig in. We added a drizzle of natural yogurt spiked with Tabasco, but if anything, that brought too much heat on top of the chillies in the salsa. I don’t think you need it, but you could add the yogurt on it’s own if you fancy.
Next time, I want to try tacos with fried white fish of some sort too, more like a traditional fish taco, I bet the crunch would be amazing. But I’m a bit concerned about losing the tequila taste, because it’s on of the best things about this dish. Maybe I could experiment with some flavoured batters? My mouth waters at the prospect.
A little update: as I said earlier, sorry I’ve been away so long. There’s been loads going on, but the real reason is work. I’ve picked up some jobs from a couple of food clients over the past few months and it’s been really fun working on a subject matter I love. I plan to talk a bit more about what I do as a job here soon so hold tight for that, if you’re interested.
In the coming weeks (no promises on when, I’ve learnt my lesson!) I’ve got posts on all sorts coming – a trip around one of my favourite local foodie spots, a few more recipes and something a bit different too. Thanks for sticking with me! To round off, some stuff I’ve been enjoying lately:
Watching: Buffy the Vampire Slayer and The Trip to Italy, both equally entertaining.
Reading: A Clash of Kings by George RR Martin – please, no spoilaz.
Eating: Low sugar snacks, more on that later.
Drinking: Aperol Spritzes.
Celebrating: My 27th birthday with a trip to Norse in Harrogate. It’s incredible.