Chorizo & Prawn Tacos
sweet, spicy, delicious and quick = midweek perfection
Servings 2 people
Calories 337kcal
Ingredients
- 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
Instructions
- 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
Serving
- 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)
Notes
Essential Tools
- chopping board
- chef knives
- frying pan
- grill pan/BBQ
- tongs
Tips/Tricks
- 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!
Nutrition
Calories: 337kcal | Carbohydrates: 16g | Protein: 22g | Fat: 21g | Saturated Fat: 7g | Cholesterol: 138mg | Sodium: 1191mg | Potassium: 273mg | Fiber: 3g | Sugar: 4g | Vitamin A: 833IU | Vitamin C: 38mg | Calcium: 86mg | Iron: 3mg