*DISCLOSURE: THIS POST MAY CONTAIN AFFILIATE LINKS.
Usually, when I ask the “boss” what she wants from dinner, I am met with “whatever you want.” So then I suggest tacos, and IMMEDIATELY I am met with only if it’s fish or chorizo & prawn tacos. So, in other words, “whatever I want” just as long as it conforms with whatever you want!! Truthfully, though, it’s all good. We have similar tastes in food. Meaning, she doesn’t cook so she eats what I serve 😉
These chorizo & prawn tacos are ones we have been eating for a while and LOVE them. The sweet taste of prawns, spicy smokey chorizo & crunchy red cabbage what’s not to love??
Sometimes recipes aren’t all about the person who cooks them or the way they are cooked. Sometimes it’s simply about the quality of the produce in front of you that makes the dish that extra bit special. Don’t get me wrong now; without my genius input, these tacos DEFO wouldn’t be as good, but I figured it was only right that I give the guys that I buy my meat/fish from and also my mate Geoff who makes some AWESOME hot sauces a shout out.
ORGANIC MEAT ONLINE
I have just started using these guys to buy a good % of my meat from. I still shop at my local butcher from time to time, but given the busy lives we live, a global pandemic, and they want/need for good quality Aussie sourced fresh meat, I decided to check out Organic Meat Online. It turns out that Simon, the owner is married to an Irishwoman, and he lived in Dublin for a few years, so we hit it off straight away.
They are one of the top, if not the top online organic meat suppliers here in Australia. Shipping throughout Oz from Boonah (about 1 hour from me) here in QLD. They work with top quality producers like Cape Grim Beef, Sovereign Lamb, and their own products from Fassiefern Valley Foods – they make their own sausages, smoked meats, and for this recipe the AMAZING chorizo sausage.
The quality is top-notch and the service on point, too – I would 100% recommend heading to the site and checking them out!
WHAT IS CHORIZO?
Chorizo is a type of sausage. It originates from Spain and is made from pork mince, pork fat, smoked paprika, garlic & salt. Most chorizo we buy is a spicy (picante) chorizo, but you can also get a sweet (dulce). It is used in many applications such as – on a pizza, in tacos, in a sauce, in pasta or inside a delicious Spanish Fish Stew like the one I posted recently 😉
The guys at organic meat online cold smoke theirs on site. It is more on the spicy side but perfectly balanced to add a nice kick to these chorizo & prawn tacos.
FRESH FISH CO.
So, without giving up my home address, I will say I live in Brisbane, QLD. In an area called “the James st percent,” there is a gourmet food shop called The Standard Market Company. Connected to the market is where I buy 90% of my fish. It’s really in the name – FRESH FISH CO. The quality of Aussie fish is phenomenal. Pascal and his team source their fish daily. The quality of butchery is amazing, and they are always so helpful in guiding you on the right path of what to choose! If you are living in the Brisbane area, then I can’t recommend them enough. Check out my Teriyaki Salmon Toast, Spanish Fish Stew & Asian Salmon recipes for further inspiration for dishes made using their fish!
Truthfully, I can’t remember how or where I met Geoff – the owner of Sabarac. Geoff is another Brisbanite, but unlike me, he has been here his whole life. Come to think of it, I reckon it was on a Weber BBQ Addicts page that I first saw is products. The first time I came face to face with the man, the myth, the legend 😉 was at a BBQ & beer festival that I dragged Mrs. AnotherFoodBlogger to. Screaming 2.5yr old in tow after a TON of rain off we went. All was going well until the chocolate strawberry thingy we bought to give us 5 minutes peace was dropped. GAME OVER!!
Sabarac specialises in fermented hot sauces, and boy do they do it well. They don’t only do it well; they knock it out of the park with their combos. Truthfully, I’m a bit of a pussy when it comes to hot sauces, so I can’t handle the heat of most of his stuff. BUT, the ones I am partial to and would THOROUGHLY recommend are – his signature Watermelon Hot Sauce, legendary with any egg brekkie dish, his Ballistic Buffalo Sauce, and the one used in this recipe Goblin’s Breath made from Padron peppers, jalapenos, coriander & lime. If ever there was a hot sauce for a taco, then this is it!
COOKING CHORIZO & PRAWN TACOS
Right, so back to the actual recipe!! It’s such a simple recipe I even reckon Mrs. AnotherFoodBlogger could do it………
To keep it simple, I have cut the chorizo into smaller pieces and the shrimp in 1/2. What this does is allows me to cook them together in the same frying pan, quickly. The delicious oils from the chorizo will coat the prawns, and you are literally done in a matter of minutes.
If you wanted to take it up a notch, you could skewer the prawns & chorizo and BBQ it, but what I love about this recipe is that dinner is ready in 10 minutes and tastes EPIC I like to fry them up.
Grill your corn in a grill pan to bring out some caramel-like sweetness, chop up some red cabbage and toast your tacos. Literally, 10 minutes from start to finish is all it took me #winning
The BIG Q is how many can you eat???
Happy Cooking and Happy Eating Friends!!
- 150 g chorizo
- 12-18 prawns peeled and de-veined
- 75 g red cabbage sliced thinly
- 1 ear corn
- 2 radish sliced thinly
- 1 handful coriander
- 1 lime cut into wedges
- 6 tacos
- 1 tsp olive oil
- Char corn on BBQ or grill pan – approx. 5/6 minutes and remove kernels from ear
- Slice chorizo into 1/4’s lengthways and then into 1cm pieces
- Slice prawns in ½
- In a frying pan on medium/high heat add 1 tbsp olive oil and fry prawns & chorizo for 2-3 minutes
- Char/heat tacos in grill pan or on BBQ
- Place a handful of sliced red cabbage on taco, top with corn and then chorizo/prawn mix
- Place a couple radish slices on top followed by a sprinkle of coriander and squeeze of lime
- For sauces I like to use kewpie mayo and/or a green hot sauce (not too spicy though)
- chopping board
- chef knives
- frying pan
- grill pan/BBQ
- you could cut the chorizo into 1cm circles and skewer them with the prawns and BBQ them
- frozen corn would work too if you are unable to get fresh corn. Defrost and fry it with the chorizo/prawn mix. Personally, I like to cook them separately as the corn offers a little “freshness” to the dish
- kewpie mayo is a Japanese mayo that contains vinegar. Regular mayonnaise will work too, I just like kewpie!