Firecracker Prawn & Chorizo Tacos
with Tomato Relish, Cos Salad & Sour Cream
We thought that we'd pop some delicately seared prawns into tacos for moreish mouthfuls ready to be devoured. Pile high cos lettuce, cucumber, chorizo and prawns and make sure you get in quick to eat these - they won't last very long!
The quantities provided above are averages only.
Always read product labels for the most up-to-date allergen information. Visit hellofresh.com.au/foodinfo for allergen and ingredient information. If you have received a substitute ingredient, please be aware allergens may have changed.
Ingredients
1 head
baby cos lettuce
1
cucumber
1
red onion
1 packet
Mild Chorizo
(May be present: Soy, Milk, Sulphites. )
1 sachet
Mexican Fiesta Spice Blend
1 packet
Peeled Prawns
(Contains Crustacean;)
6
mini flour tortillas
(Contains Gluten, Soy, Wheat; May be present: Milk, Soy. )
1 packet
Light Sour Cream
(Contains Milk;)
1 packet
Tomato Relish
Not included in your delivery
olive oil
¼ cup
white wine vinegar (for the pickle)
drizzle
white wine vinegar
Nutritional Values
Utensils
Cooking Steps
• Finely shred baby cos lettuce. • Cut cucumber into thin sticks. • Finely chop red onion. • Roughly chop mild chorizo. • SPICY! This spice blend is hot! Add less if you're sensitive to heat. In a medium bowl, combine Mexican Fiesta spice blend and a drizzle of olive oil. Add peeled prawns, tossing to coat.
• In a small heatproof bowl, combine onion, the white wine vinegar (for the pickle) and a good pinch of sugar and salt. • Microwave onion for 30 second bursts, until softened.
• In a large frying pan, heat a drizzle of olive oil over medium-high heat. • Cook chorizo, stirring until golden, 4-6 minutes. Transfer to a second medium bowl and cover to keep warm.
• Return frying pan to medium-high heat with a drizzle of olive oil if needed. • Cook prawns, tossing, until pink and starting to curl up, 3-4 minutes.
• Meanwhile, in a large bowl, combine baby cos lettuce and a drizzle of white wine vinegar(for the salad) and olive oil. Season to taste with salt and pepper. • Microwave mini flourtortillas on a plate in 10 second bursts, until warmed through. • Add cooked prawns to the bowl with chorizo, tossing to combine.
• Drain pickled onion. • Bring everything to the table. Build your own tacos by topping each taco with cos lettuce, cucumber and firecracker prawns and chorizo. • Drizzle over light sour cream. Top with tomato relish and pickled onion to serve. Enjoy