Spiced Prawn Tacos
I'm not entirely sure it's obvious from my blog but this Queen loves a little fiesta! Or a big fiesta for that matter. Did someone say Margaritas?? I know I have waxed lyrical about my love of South East Asian food but Mexican is certainly a close second. When I think about it there are quite a few similarities between the cuisines - fresh, vibrant, a little spice if you want it and usually highlighting simple ingredients in a simple way. I'm all about that!
Many people I encounter tell me that they don't "need" a CombiSteam or a "Steam Oven". The Commoners are often misguided, thinking that all they can do in such an appliance is Steam. Now my loyal subjects, I know you all know differently, but I do often think that even my CombiSteam devotees are perhaps not using their Steam function to its full potential.
These Spiced Prawn Tacos are cooked using just Steam, but at two different temperatures - firstly, at full whack (as a lovely boy named Jamie would say) to fluff and moisten your tortillas like never before; and secondly, at a lower temperature (80° or 80%) to gently "poach" your prawns to soft perfection. Whip up a quick guacamole, throw on some crunchy shreds and dollop with some sour cream and you're in Baha before your know it!
The prawns are "spiced" but not "spicy" if you know what I mean. The paprika, cumin and coriander will give you lovely flavour but not heat so if you like it mellow you're fine here. It also means none of those pesky pre packed spice mixes which are full of salt and other stuff. This spice mix can be used in all your Mexican faves to flavour your meat, seafood or even beans.
Personally, I also always add my favourite hot sauce (you know the Queen does go for a bit of hot and saucey from time to time) which has to be Sriracha, but I'll leave that up to you.
Serves 4 but can easily be doubled or even tripled to feed a kingdom
Ingredients:
12 soft taco shells (mini tortillas)
500g large good quality peeled green prawns (tails removed)*
2 limes (zested and juiced)
1 clove garlic (crushed or very finely chopped)
1 tsp smoked paprika
1/2 tsp each of ground cumin and ground coriander
S&P
2 avocados (roughly mashed)
2 spring onions (very finely chopped)
1/4 cup fresh mint or coriander leaves (chopped)
1/2 punnet cherry or mini roma tomatoes (quartered)
extra virgin olive oil
shredded red cabbage or iceberg lettuce to serve (about 2 cups)
sour cream to serve
hot sauce to serve (optional)
Method:
Combine prawns, zest of 1 lime, garlic and spices with a splash of olive oil in a bowl and set aside for at least 10 minutes. Place onto your steaming tray lined with baking paper.
Combine mashed avocado with 3/4 of the lime juice, tomatoes, spring onion, herbs and a good pinch of S&P in a bowl. Drizzle in a little olive oil to bring it together and taste. Add a little more salt if needed. Set aside.
Unwrap tortillas and place 6 of them on a rack shelf in the top part of your oven to avoid any “drips” from the prawns later on. Set oven to Steam at 100º or 100% and cook for 5 mins.
Leave tortillas in the oven. Turn Steam temp down to 80º or 80% and add the prawns to the CombiSteam below the tortillas. Cook prawns for 5 mins or until pink, opaque and just firm to the touch. Remove prawns and tortillas from CombiSteam and place into separate serving dishes on the table.
Place the cabbage or lettuce in a serving bowl. Add a drizzle of olive oil, a pinch of S&P and the remaining lime juice and toss to coat. Place onto the table.
To eat take a tortilla, spread with some guacamole, top with some some prawns and add some cabbage or lettuce. Dollop with sour cream and your favourite hot sauce if desired. Repeat repeat repeat.
To me, you are not eating these correctly unless you have a few gorgeous schmears of sour cream around your mouth and juices dripping down your fingers, but if you want to use a napkin you have my permission.
Slip off your shoes and relax for a little trip to Mexico sooner rather than later CombiSteamers!
Happy CombiSteaming.
Yours in the kitchen,
The CSQ x