This dish is a great way to get the kids involved in the kitchen.
Peel and de-vein the prawns. In a bowl, mix the prawns with all the ingredients except the lime juice and leave to marinate for an hour.
Finely dice the tomatoes and finely mince the chipotles. Mix the salsa ingredients together with a sprinkle of sea salt and place in a small serving bowl.
Mix all the salad ingredients and place in a serving bowl.
To finish, heat a grill pan or pan to hot. Add the prawns and marinade, cook quickly on one side and toss to cook on the other. Don’t overcook – it will happen quickly. Place the prawns in a serving bowl and squeeze the lime juice over. Heat the tortillas in a microwave.
Place all the dishes in the middle of the table, take a tortilla and spoon a bit of each dish on, roll and enjoy.
Salsa macha is a traditional chilli salsa from the Oaxacan and Veracruz regions in Mexico, made with extra virgin olive oil. It is available in specialty food stores, as are the chipotles in adobo, a spicy Mexican sauce (adobo) of smoke-dried jalapeños (chipotle).
Nutritional analysis per serving (4 servings)
Note: The information shown is Edamam's estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist's advice.
Recipe featured in The Great Australian Cookbook
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