Go Back
+ servings
Chorizo & Prawn Tacos
Print

Chorizo & Prawn Tacos

sweet, spicy, delicious and quick = midweek perfection
Course Dinner, Lunch
Cuisine Australian, Mexican
Keyword Chorizo Prawn Tacos, Chorizo Tacos, Prawn Tacos, Tacos
Prep Time 5 minutes
Cook Time 10 minutes
Servings 2 people
Calories 337kcal
Author AnotherFoodBlogger

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